Celebrate July 4th with Perfect Grilling and Wine Pairings from Amista

Three of Mike's Favorites...

...that inspired my grilling journey.

July 4th is the quintessential day for grilling, making it the perfect time to share three simple and delicious grilling options, each paired with an Amista wine.

Skip to the Perfect Pairings

I Had to Learn to Grill!

One of the things I realized was that I had never grilled anything in my entire life. Growing up, my dad was the grill master. In college, I couldn’t afford a grill and it didn't fit in my dorm room. When I married Mike over 40 years ago, he assumed all grilling duties. I love grilled food, so I was determined to learn. Surprisingly, it turned out to be easier than I thought!

In addition to grilling, Mike was our home chef. He loved to cook and bake bread. My contributions were making salads and cleaning up. Now that I have to do everything, I prefer simple yet delicious meals that showcase the incredible farm-to-table bounty we have in Sonoma wine country. When grilling, I like to prepare the entire meal on the grill to avoid heating the oven or messing up the stove. Here are three of Mike’s favorites that I’m learning to master.

Grilled Salmon and Amista Grenache

Mike always chose a tail fillet of a nice piece of salmon, seasoned it with salt, pepper, and lots of dried dill, and marinated it for about 30 minutes in Mr. Yoshida’s sauce (you can substitute teriyaki sauce and a little honey). He would then place it skin-side down on the grill, turning it briefly. The challenge is getting it off the grill while it’s still moist and succulent.

I like to serve it with vegetables done in a grill basket. My favorites are fennel (which is amazing with salmon), broccoli, and red pepper. I chop all the vegetables, toss them with olive oil, salt, and pepper, and then throw them in the grill basket. They just need a quick stir about halfway through. On my grill, they take about six minutes total.

Amista Grenache pairs wonderfully with grilled salmon. It’s a lighter red that doesn’t overpower the salmon. On a hot summer day, it’s great to chill it in the refrigerator for 20 minutes before serving—a trick I learned from our Amista winemaker, Ashley Herzberg.

Grilled Rib-eye and Amista Syrah

Mike and I didn’t eat much steak, but every so often, a juicy rib-eye was a special treat. The wonderful thing about grilling is that most meats require very little preparation. In this case, just salt and pepper on both sides is all it takes.

My favorite part of this meal is the grilled Yukon gold potatoes. I don’t know if Mike made up this preparation or saw it on one of the many cooking shows he liked to watch, but it’s now my favorite way to make potatoes. He cleaned the potatoes, left the skins on, and cut each in half lengthwise. He put them in a microwave-safe bowl, covered it with plastic wrap, and used the Steam Cook setting for potatoes on our microwave.

Just a note: the plastic wrap expands into a huge bubble from the steam, so be extremely careful when you remove it to avoid burns. Mike liked to poke it with a sharp knife to let the steam escape before removing the wrap.

Then he drained the potatoes, added salt, pepper, and olive oil, and placed them cut side down on the grill. They are already fully cooked, so all they need are those great grill marks and a little crispiness. Add a selection of grilled vegetables, and you have a hearty summer supper.

Syrah is the suggested pairing because we specialize in Rhône wines and it was the first wine Mike made in our garage when we moved to Healdsburg. However other Amista reds like the Rockpile Cabernet or the Interlude Zinfandel would also be wonderful. The tannins in all of these wines help to cut the richness of the steak.

One of our favorite things to do was open two different wines to see which one paired best. It meant we had two bottles open, but if stored properly, they were ready to drink another night. I haven’t tried it yet, but I want to pair our Mourvèdre with a steak. I bet it will be fantastic.

Grilled Hamburgers and Amista Tres

The Fourth of July screams for hamburgers. Mike used 80/20 ground beef, shaped into thick patties, and sprinkled with salt and pepper. We liked them medium rare, served on Mike’s homemade hamburger buns that he placed face-down on the grill for a few moments to toast. With freshly made buns and all the condiments, we didn’t need anything else—except a glass of wine—to enjoy a satisfying summer meal.

Guess which wine Mike liked with his favorite meal? It had to be Amista Tres, his favorite wine. Tres has notes of dark fruits and just the right spiciness to complement the hamburger and condiments.

Enjoy these delicious recipes and wine pairings as you celebrate July 4th. Happy grilling!

Jul 4, 2024 at 4:00 AM Permalink

Everything You Need to Know About Rosé

What it is, how it's made, perfect pairings...

...and a special celebration with Amista Rosé de Tres

Rosés Have Exploded in Popularity

Dry, crisp rosés are surging in popularity across the U.S. Wine expert Liz Thach notes in Forbes that U.S. rosé sales volume skyrocketed by an incredible 1433% from 2010 to 2020. It seems I'm not the only one who loves rosés, especially as the weather warms and lighter foods dominate our plates.

What is Rosé Wine?

If you're reading this, you likely have some idea, but let's make sure we’re on the same page. Rosés, distinct from blush wines, are generally considered more premium. Those tracking rosé sales typically focus on wines priced at $7 and above per bottle, explicitly labeled as rosé. Like their European counterparts, these wines are dry.

How is Rosé Made?

Contrary to popular belief, rosé is not made by blending red and white wines. Instead, it is crafted entirely from red grapes using one of two methods:

1. Limited Skin Contact: Red grapes are harvested and left to sit on their skins for only a few hours before pressing. This brief contact gives the wine its pink hue, unlike red wine, which develops a deeper color from extended skin contact lasting days, weeks, or even months.
    
2. Saignée Method: Saignée, meaning "bleeding" in French, involves pulling juice from a tank of red grapes early in the maceration process when it is lighter in color. This lighter juice is then fermented separately as rosé. While some consider this method a byproduct of concentrating red wine, others use saignée intentionally to produce both red and rosé wines.

What Pairs Well with Rosé Wines?

Rosés pair beautifully with a variety of dishes. Here are some of my favorites:

• Steamed mussels with crusty bread
• Greek salad
• Chicken and avocado salad
• Grilled shrimp
• Linguine with pesto
• Thin spaghetti with cherry tomato and garlic sauce
• Seafood paella

Does Amista Make a Rosé?

Yes! Our Rosé de Tres is our current release, and it has quickly become my go-to wine for many recent evenings. Considered a Rhône-style rosé, as described by Wine Enthusiast, it is a blend of Grenache, Syrah, and Mourvèdre. Over our 20-year history, we’ve crafted several different rosés, starting with our first Rosé of Syrah, which came about serendipitously.

That initial wine inspired the creation of our first sparkling wine, Sparkling Syrah. Today, we offer four sparkling rosés: Sparkling Syrah, Sparkling Grenache, Sparkling Mataró (made from Mourvèdre grapes), and Sparkling Tres. But let's return to our Rosé de Tres.

What About Rosé All Day?

Our winemaker, Ashley Herzberg, often says she enjoys pairing our Rosé de Tres with a porch swing. It’s also perfect for the beach or lounging by the pool on a hot afternoon. Last Saturday, my friend Miriam and I enjoyed rosé—not all day, but all evening. The following Monday would have been my late husband and co-founder Mike’s 81st birthday, so Miriam and I celebrated in his honor. Mike’s favorite Amista wine was Tres, our red blend of Grenache, Syrah, and Mourvèdre, but on that hot day, I chose the Rosé version for his birthday celebration.

A Special Celebration - Cheers to Mike!

Miriam and I began our evening on the back deck where Mike and I used to sit in the same director’s chairs, watching the dogs play in the yard. It was a truly “sparkling moment” as we gazed out over the vineyards, the sun setting over the hills, with a glass of wine and a good friend. Miriam kept spreading her arms, looking at the view, and exclaiming, “This, this; need I say more?” We enjoyed simple hors d'oeuvres—roasted potatoes, cucumber wedges, and pita chips with a red pepper dipping sauce—that paired nicely with the rosé.

After a happy hour (or maybe longer, since we had a lot to catch up on), we put on our aprons and got to work. Miriam wore Mike’s Fire BBQ apron, which brought a small tear to my eye (I miss cooking with him). She made Mike’s favorite dessert, strawberry shortcake with a twist: chocolate shortcake, a variation he discovered several years ago. He served it for the first time at a breakfast meeting with winemaker Ashley, who has never forgotten the treat.

I was in charge of sautéing fresh corn and grilling salmon. Mike loved salmon and was a master at the grill; I am now teaching myself how to use it. The Rosé de Tres was amazing with the grilled salmon, offering fresh berry fruit, citrus notes, and wonderful acidity.

After dinner, we assembled our strawberry chocolate shortcakes, added candles, and proposed another toast to Mike’s birthday. The Rosé was with us the entire evening, a delightful companion to the back deck, the sunset, every course (including dessert), several toasts, and, most importantly, a precious friendship.

Still Thirsty?

If you want to learn more, here is a curated list of resources.

Hot Brands And Instagram Are Fueling Rosé Wine’s Phenomenal Growth Rate In The U.S. Market by Liz Thach in Forbes

A Quick Guide to Rosé Wine in Wine Enthusiast

What Do We Mean When We Say Rhône-style Wine? in Wine Enthusiast

Raising Our Glass to Mike Farrow, Amista Winemaker Emeritus and Co-founder, 1943 - 2023

Discover Rosé: What it is, how it's made, perfect pairings, and a special celebration with Amista Rosé de Tres in Healdsburg, California.

Jun 20, 2024 at 10:00 AM Permalink

Amista Vineyards - Sonoma Sparkling Wineries - Discover 10 Of The Best

We are thrilled to learn that Amista has been recognized as one of the top sparkling wineries in Sonoma wine country by Grape and Barrel. When asked to recommend a tour of the best sparkling wineries in Sonoma for a group of friends, Grape and Barrel eagerly shared their top ten picks, saying, “…we want to personally introduce our readers to the incredible creators who strive to make the best sparkling wine in Sonoma County.”

In addition to the Top Ten list, the article delves into the fascinating history of Champagne, debunking the myth that it was invented by the monk Dom Perignon. It also explains the unique method used to make Champagne and sparkling wines, highlighting the key difference from still wines: sparkling wines undergo a second fermentation process, which creates their signature bubbles.

Amista: One of the Top 10 Sparkling Wineries in Sonoma

We are truly honored to be included among this all-star cast of sparkling wineries. The description states, “Amista’s owners had their minds set on producing sparkling wine when they acquired the winery…” To be completely honest, we didn't even consider making sparkling wine until several years later. Our first releases were Chardonnay, Syrah, Zinfandel, and Cabernet.

Amista’s First Sparkling Wine: Sparkling Syrah

The idea of making sparkling wine first occurred to us in 2007, thanks to a class project by our then consulting winemaker. We are forever grateful for his initiative, as he and his class created a Sparkling Syrah using the Methode Traditionnelle (also known as Methode Champenoise). When we tasted it, it was love at first sip. Inspired by this success, we produced our first Sparkling Syrah for Amista in 2008.

A Collection of Unique Sparkling Wines at Amista

Over the years, with the enthusiastic encouragement of our current winemaker, Ashley Herzberg—who loves bubbles—we have expanded our collection to seven unique sparkling wines. While traditional Champagnes and many sparkling wines worldwide are made from a few classic varieties (only six grape varieties are permitted in Champagne, with most wines made from Chardonnay, Pinot Noir, and Pinot Meunier), we have become trailblazers by crafting sparkling wines from mostly non-traditional grapes, just as we did with our Sparkling Syrah.

We honor tradition with our Blanc de Blanc and Amistara, both made from Chardonnay. However, our other sparkling wines, crafted using the traditional Champagne method, are made from Rhône varieties or unique blends. This showcases our innovative spirit and commitment to creating distinctive wines.

What is Estate Grown?

The grapes for all our sparkling wines are grown right here on our estate, Morningsong Vineyards. Here's an insider tip: the names of the wineries that produce the wine and the names of the vineyards where the grapes are grown are often different, even when the estate belongs to the winery, as in our case. This can be confusing. Wines can be referred to as vineyard designate wines, meaning that 95% of the grapes must come from the particular vineyard listed on the label. It’s similar to how a department store like Bergdorf Goodman sells brands identified by the supplier’s name, such as Prada or Ferragamo.

For example, our Amista Vineyards Zinfandel is a vineyard designate from a neighboring vineyard, Saini Farms, while our Sparkling Syrah is a vineyard designate from our own estate, Morningsong Vineyards.

Amista Sparkling Syrah – A Daring Move

Grape and Barrel highlights, “…they launched their sparkling Syrah – a pretty daring move in Sonoma but a longstanding practice in Australia, where Syrah grapes are made into sparkling Shiraz." Truth be told, it didn’t feel daring, although we knew it was unique. We had never tasted a sparkling Syrah until our consulting winemaker's class created one. Before that, we had been producing a rosé of Syrah, also the result of a happy accident, which served as the base for the class’s sparkling wine.

In Australia, Sparkling Shiraz is quite different. Unlike our Sparkling Syrah, which is technically a rosé, Sparkling Shiraz is a sparkling red wine, much deeper in color. Despite the difference in name, Shiraz is simply another term for Syrah, and both wines are made from the same grape variety.

Plus an All-Sparkling Amista Wine Club

“The Farrows were so obsessed with sparkling wine that they founded the Amista Sparkling Friends wine club in 2014,” the article continues. By then, we had enough sparkling wines—our collection of sparkling "gems"—to create a sparkling-only wine club. As lovers of bubbles, we knew other enthusiasts would want the same option. While we already had a wine club for our red and white wines, we launched “Sparkling Friends” at Passport to Dry Creek Valley, the premier wine and food event in the area, showcasing our Blanc de Blanc with freshly shucked oysters!

We want our sparkling-loving club members to have first “pop” at our limited production, estate-grown sparkling wines. We are a small “grower sparkling house,” much like the small grower Champagne houses in France. Our production is extremely limited, and our sparkling wines often sell out before the next release.

We like to joke that we make sparkling wines for ourselves and love to share! That’s what friends do—share their discoveries with their friends! Amista means making friends, so it just makes sense.

See the whole list in Sonoma Sparkling Wineries Discover 10 Of The Best in Grape and Barrel

Still Thirsty?

If you want to learn more, here is a curated list of resources.

What is Sparkling Wine: Sparkling Wine Defined

Traditional Method for Making Champagne & Sparkling Wines: Méthode Champenoise

Sparkling Shiraz: Sparkling reds & why you should be drinking them!

Jun 20, 2024 at 10:00 AM Permalink

Discover Amista Vineyards in Healdsburg - One of California’s Most Walkable Towns

Healdsburg is a fantastic place to visit and an even more special place to call home. One of its main attractions is the downtown area, centered around a charming town square filled with shops, restaurants, and hotels, all within easy walking distance. The Plaza, as it is called locally, features towering trees, a picturesque gazebo, and a bubbling fountain. It's the perfect spot to relax, watch children play in the water, and enjoy a snack from one of the nearby shops.

A recent article in World Atlas highlights seven of California's most walkable towns, noting, "California has many stunning small towns. Walking through these towns enables visitors to immerse themselves in and appreciate their natural beauty and culture up close." Exploring these towns on foot is indeed a delightful experience. Having visited all seven, we can say they are all worth the trip. Each has its unique charm, but we must admit, Healdsburg tops the list. It's home and the home of our winery, Amista Vineyards—but more on that later.

Why Healdsburg is So Charming

Healdsburg's downtown comes alive, especially during the warm months, bustling with both visitors and locals. Blessed with beautiful weather for most of the year, the town's charm is always on display. Locals know the best spots for breads and pastries, coffee roasters, ice cream shops, and their favorite restaurants. From April through November, the farmer’s market is a lively hub for finding fresh local produce, cheeses, and flowers, and catching up with friends.

Our Favorite Healdsburg Restaurants

Visitors enjoy exploring the shops and boutiques, tasting wine at the in-town tasting rooms and trying out the many excellent dining options. For a town of just under 12,000, we have a vast array of great restaurants. Some of our personal favorites are Baci, Guiso Latin Fusion, Bravas, Willi’s Seafood, Rooftop 106, Costeaux French Bakery and Valette.

Discover Healdsburg's Hidden Gem: A Delightful Walking Trail

If you want to take a walk away from the bustle, there’s Foss Creek Pathway that runs from downtown to the Community Center on the north edge of town. You’ll see runners, walkers, bicyclists and dogs (on leash) enjoying the trail. If you’re a local, you’re sure to see someone you know. Also on display are sculptures of metal or stone. A favorite is a life-size creation called Grazing Horse, sculpted of metal and driftwood by a local Sonoma artist. There is also a playful sculpture of a blue sofa complete with end table, lamp and a red telephone.

Edge Esmerelda Chooses Healdsburg for Its Walkability

Healdsburg's walkability received a glowing endorsement with its selection as the host this June for Edge Esmerelda,  a month-long event dedicated to building the future. This pop-up village is attracting visionaries from around the globe who believe in creating a better tomorrow and are actively working towards it. All lodging, workshops and communal meals are located within close proximity of Foss Creek Pathway to encourage walking and biking. The event planners brought in hundreds of bikes for guests to use during their stay.

Discover Our Vineyard Walk at Amista Vineyards

The World Atlas article praises Healdsburg, noting, “Healdsburg is home to over 90 vineyards and wineries, including Amista Vineyards, which offers guided hikes and tastings.” Located just four miles from downtown, at Amista we feature a special walk of our own, with more to see than just grapevines! Stand beneath our majestic 200-year-old oak tree and imagine life in California when it was just an acorn.

Then check out our backwater pond on Dry Creek that was constructed in partnership with the Sonoma County Water Agency and the Army Corps of Engineers. The project’s goal is to restore the habitat for the Steelhead trout and Coho salmon that inhabit these waters. When you return from the vineyards, treat yourself to a wine tasting on our solar covered patio and gaze over the vineyard up to the tree-studded hills above. You may want to start planning your next stop among California’s walkable towns.

See the whole list of 7 Of The Most Walkable Towns In California by Amanda Jennings in the Places section of World Atlas.

Jun 12, 2024 at 10:00 AM Permalink

Spotlight on Amista Vineyards Brian Shapiro and The Wine Business Institute

We’re thrilled to share that Amista Estate Director, Brian Shapiro, was recently featured in an article about the Wine Business Institute at Sonoma State University. A 2010 graduate of the program, Brian reflected on his experience, saying, “I knew I wanted to study at the Institute and appreciated the interconnection between business and academia.” His unique blend of practical experience and academic knowledge, along with the strong network he built during his time at the Institute, has been invaluable to our team. “I valued the opportunities to work and learn with people in the industry,” he added. This connection between academic coursework and industry professionals is a hallmark of the Wine Business Institute, where many courses are taught by seasoned industry veterans.

What is the Wine Business Institute?

Founded in 1996, the Wine Business Institute was established in collaboration with Sonoma State University’s School of Business to address the business aspects of the wine industry. Sonoma State was the first university in the United States to offer an undergraduate degree (since 1998), an MBA (since 2008), and an Executive MBA (since 2012) specifically in wine business. While many programs focus on viticulture and winemaking, the Wine Business Institute stands out for its unique emphasis on the business side of the wine industry. Even today, it remains the only program of its kind in the U.S. and one of only three worldwide.

Gary Heck, Owner and President of Korbel Winery, was an early supporter and continues to serve as Chairman of the Board. The board includes leaders from various sectors of the wine business, from small to large wineries, online retailers, distribution companies, corporate finance and accounting, winery M&A, and wine associations.

Amista Proprietor Vicky Farrow’s Longstanding Connection to Wine Business Institute

Amista’s own Vicky Farrow has a rich history with the Institute, having served on its Board of Directors since 2022. Her involvement began in 2011 when she met Executive Director Ray Johnson and was inspired by his innovative work. Vicky’s enthusiasm led her to volunteer in expanding the board and facilitating strategic planning sessions. Over the years, she has witnessed the Institute’s growing impact and the rise of its graduates as the next generation of wine business leaders.

Amista Celebrates Our Wine Business Institute Graduates

At Amista, we take great pride in our team members who are graduates of the Wine Business Institute. One standout is a team member working in hospitality and sales in our tasting room. He took a brief leave to gain hands-on experience as a harvest intern at Kosta Browne Winery and returned to manage our local wholesale program. Starting as an intern during his senior year, he has continually grown in expertise and confidence.

We have welcomed several Sonoma State graduates over the years, each bringing fresh ideas and energy. We are dedicated to supporting their development, offering hands-on experience and opportunities for growth. While we know many will move on to bigger roles, we take pride in watching their careers blossom and knowing we played a part in their journey.

Amista Salutes the Wine Business Institute's Track Record of Success

In 2016, the Institute broke ground on the Wine Spectator Learning Center, a dedicated facility on the Sonoma State University campus, funded in part by a three-million-dollar gift from the Wine Spectator Scholarship Foundation. Marvin Shanken, editor and publisher of Wine Spectator, along with California Governor Gavin Newsom and Representative Mike Thompson, attended the groundbreaking ceremony.

Bill Silver, then Dean of the School of Business, remarked, “Success in the wine business depends on human capital. In the future, we will see the children of winemakers and vineyard workers coming through those doors." His words were prophetic, as today, dozens of children of vineyard and winery workers have graduated from Sonoma State thanks to the Wine Industry Scholars Program (WISP) launched in 2017. These graduates, with determination, family support, and financial assistance from WISP, have become the first in their families to earn a college degree.

Arguably, the most notable accomplishment of the Institute is the number of graduates who represent the next generation of leaders in the wine business. They are making their marks in renowned wineries and distributors such as Silver Oak, J Vineyards, Rombauer, Korbel, Tablas Creek, Duckhorn, Jackson Family, Gary Farrell Winery, Young’s Market, and Constellation Brands, to name a few. At Amista, we are committed to the growth and development of everyone on our team and look forward to welcoming future WBI graduates.

Learn more about the Institute and its graduates in From Root to Shoot, SSU's Wine Business Institute Grows Success Stories.

May 7, 2024 at 10:00 AM Permalink

Amista Featured in Vineyard Specific Sonoma County Bubbles for New Years

Amista Sparkling Grenache

Virginie Boone, a noted journalist who writes about Napa and Sonoma wines for publications like Wine Enthusiast, the New York Times and Food and Wine, featured a wonderful list of vineyard specific bubbles for the holidays. We are honored that our Amista Sparkling Grenache was among the wines she recommended. Boone describes it as, “Made in a Brut Nature style from estate vineyards, this is a bright, fruit-forward and fun bottling that remains balanced in the glass.”

Exploring Vineyard Designate Sparkling Wines

It is refreshing to see a list of vineyard specific sparkling wines. Virginie writes a weekly series called “The Good Stuff” for the Sonoma County Winegrowers, so it is fitting to celebrate the vineyards where the grapes are grown. Boone encourages people to explore sparkling wines from Sonoma County saying, “Take that exploration up a notch by choosing a vineyard-designated sparkling wine, which’ll highlight who farmed the grapes and where.”

Check out her recommendations at Vineyard-specific Sonoma County Bubbles for New Year’s on the Good Stuff blog by Virginie Boone.

Non-traditional Grapes Varieties for Sparkling Wines

Our Sparkling Grenache is the only wine on the list not made from Chardonnay or Pinot Noir grapes. Those two varieties are the traditional grapes used most often in Champagne and in many sparkling wines around the world.

At Amista, we love to create non-traditional sparkling wines using the Rhône varieties grown on our estate, including Syrah, Grenache, Mourvèdre and blends of the three. We also honor tradition with our Amista Blanc de Blanc, made from 100% Chardonnay grapes, which we’ve made every year since 2011.

The Debut of Amistara, a Sparkling Blanc de Blanc to Celebrate 20 Years

In 2024 we will debut a second Blanc de Blanc called Amistara to celebrate Amista’s 20th anniversary. Amistara is a vineyard designated wine from our own estate, Morningsong Vineyards. It is even more special because it comes from one small block of Chardonnay growing on the famous Wente clone root stock.

Dec 27, 2023 at 10:00 AM Permalink

Amista Vineyards Sparkling Wine and Caviar Featured in Holiday Gift Guide

Amista Vineyards Sparkling Wine and Caviar - The Perfect Holiday Gift

The Amista Sparkling Wine and Caviar Tasting was showcased in the annual Holiday Wine and Gift Guide for 2023 by the Jet Setting Fashionista, declaring, “Amista Vineyards produces some stunning Sonoma Sparkling Wines which are perfect for holiday gifting or just to enjoy day to day. My favorite is the Blanc De Blanc, which is perfect year-round.” JSF goes on to say, “for Christmas what’s more festive than their Sparkling Syrah?”

A caviar tasting has become a delicious way to make an Amista wine tasting even more special. It includes caviar from the California Caviar Company, crème fraiche and crispy sea salt kettle cooked potato chips.

Sparkling Syrah – The First Sparkling Wine from Amista

Since launching Amista in 2004, we made Syrah from our estate Morningsong Vineyards located in the heart of Dry Creek Valley just outside the town of Healdsburg. In 2005 we ended up making a Rosé of Syrah. It wasn’t exactly planned but turned out to be a happy accident.

Amista founder Mike, was supervising the pick of the Syrah in the middle of the night and in his enthusiasm, picked more than originally planned. It fit in the tank at the winery, but it was too full to allow for the process of fermentation. So, Mike had some of the juice put in barrels with the plan to blend it back with the rest of the Syrah after fermentation was complete. All it took was one taste to decide to bottle the juice and make our first rosé. It was a big hit.

In 2007, our winemaker asked if he could have some Syrah rosé juice to make a sparkling wine in his winemaking class using the traditional Methode Champenoise. We thought that was a great idea, especially if we could taste it. It was delicious, and in 2008 we decided to try making our own Sparkling Syrah. It turned out to be both luscious and beautiful – a glittering raspberry color – with tiny pink bubbles. We’ve been making it ever since and this uncommon sparkling wine has developed a cult following.

What to Pair with Amista Sparkling Syrah

Sparkling Syrah is wonderful for the holidays. It looks festive on a holiday table and pairs beautifully with the wide array of holiday dishes – roast turkey, ham, stuffing, cranberries, and sweet potatoes.

It’s also a great choice for a barbecue. It can stand up to ribs, sausages, and pork, and it offers a refreshing counterpoint to the richness of grilled meats or the perfect companion to barbecued shrimp.

Our Sparkling Syrah is surprisingly versatile. It goes well with spicy pizzas, a variety of appetizers, like cranberry and goat cheese in phyllo cups, as well as desserts like a creamy panna cotta with a raspberry coulis. And it’s perfect with spicy stir fry’s, Thai dishes, curries, and sushi.

Check out the Holiday Wine Gift Guide 2023.

Dec 16, 2023 at 10:00 AM Permalink

Amista Sparkling Syrah - Wine Roads Wine Style of the Month

We are thrilled to announce that our Sparkling Syrah was selected as one of the top six sparkling wines featured by Wine Roads in their Wine Style of the Month! Wine Roads praised our Amista Sparkling Syrah from our estate Morningsong Vineyard, describing it as “an effervescent delight that is fresh and bright.”

Each month, Wine Roads highlights a specific wine style or varietal, showcasing the incredible variety and richness of wines produced in northern Sonoma County. And we have to agree with their notion that “sparkling wines aren't just for holidays and celebrations—they're a perfect choice for everyday meals and pair beautifully with a wide range of foods.”

What Pairs with Sparkling Wines?

In the past, pairing sparkling wines was simpler, mainly because the options were limited. The mention of sparkling wines typically conjured thoughts of traditional French Champagne or similar styles made with the same grapes outside of Champagne.

However, the world of sparkling wines has exploded in the last two decades. Today, sparkling wines are crafted in many regions using a wide range of grape varieties. In Champagne, only six grape varieties are permitted, with most wines being made from the three primary grapes: Chardonnay, Pinot Noir, and Pinot Meunier. Outside of Champagne, there are fewer restrictions on both the grape varieties and the methods used to produce these wines.

While Champagne adheres strictly to the Methode Traditionelle (or Methode Champenoise), which requires a secondary fermentation in the bottle, sparkling wines from other regions often explore different techniques and grape combinations, creating a rich and diverse array of flavors to enjoy and pair with food.

What Pairs with Champagne?

Classic brut Champagne, with its slight hint of sweetness and dry taste, pairs beautifully with oysters on the half shell or roast chicken. For a unique twist, Eileen Crane, the founding winemaker and CEO at Domaine Carneros, recommends enjoying it with a filet mignon. (Learn more about Eileen’s sparkling career and her other favorite pairings).

Blanc de Blancs Champagne, meaning "white from whites," is made exclusively from Chardonnay grapes and typically has a lighter body than brut. This elegant Champagne complements caviar, scallops, and other delicate fish. Surprisingly, it also pairs wonderfully with French fries.

What is Sparkling Syrah?

Sparkling Syrah is crafted from the red Syrah grape and is typically produced as a rosé. The grapes are left on the skins for just a few hours, imparting a slightly darker hue than most rosés. This extended skin contact gives the wine more body and tannins. While there are many styles of Sparkling Syrah, the common thread is this richer, more robust profile.

On the other hand, Sparkling Shiraz, which originated in Australia, is a different style. Unlike Sparkling Syrah, it is a sparkling red wine, much deeper in color than its rosé counterpart. Despite the difference in name, Shiraz is simply another term for Syrah, and both wines are made from the same grape variety.

Why Does Amista Make a Sparkling Syrah?

Our first Sparkling Syrah began serendipitously in 2008, and it quickly became a cult favorite. We call it “joy in a bottle.” This was our first sparkling wine, and it sparked our passion for creating non-traditional sparkling wines. In fact, we were the first winery in Dry Creek Valley to make sparkling wines, and we now craft seven unique offerings.

What Pairs with Amista Sparkling Syrah?

This is where the adventure begins—not just with our Sparkling Syrah, but with the wide variety of sparkling wines made from different grapes in various styles. Pairing food with sparkling wines becomes an exciting journey of matching diverse flavors with an equally diverse selection of dishes. While we haven’t explored all the possibilities yet, it’s definitely on ourlist!

Let's focus on our Amista Sparkling Syrah. Marcy Gordon, in the Wine Road feature, highlights spicy crab cakes as a fantastic pairing. Here are five more of our favorite pairings:

1. Thanksgiving. There are so many assorted flavors on the Thanksgiving table, it’s hard to find a wine that works. Enter Sparkling Syrah! Because it spends several hours on the skins, it has added heft that enables it to work with the bigger flavors of roast turkey and stuffing. At the same time, its fruit characteristics pair well with the cranberries and sweet potatoes. The bubbles cleanse the palate and the wine’s effervescence is a welcome counterpoint to the richness of the Thanksgiving feast. Added bonus – the brilliant color turns any meal into a celebration.
    
2. Taco Salad. This is a casual summer meal. The combination of spicy taco meat coupled with garden fresh lettuce, tomatoes and cilantro makes this a challenging pairing. Sparkling Syrah comes to the rescue. Plus, it is so refreshing on a warm summer evening.
    
3. Cranberry Brie Phyllo Cups. This is a delicious and beautiful appetizer that is spectacular with Sparkling Syrah. The tartness of the cranberries, the creamy brie, and the crunchy phyllo cup come together with the Sparkling Syrah and everything pops! This easy appetizer is sure to impress your friends.
    
4. Hot and Spicy Baked Crab is a favorite of our winemaker, Ashley Herzberg. It has long been a tradition in her family on Christmas Eve and serving it with our Sparkling Syrah has become their new tradition. In fact, Sparkling Syrah is a fabulous choice with all kinds of spicy cuisines, like Thai, Szechuan, and Indian dishes.
    
5. Panna Cotta with Raspberry Coulis. We served this at one of our annual Sparkling Holiday Soirees and it was a homerun! The Sparkling Syrah was dazzling with the tart, sweetness of the raspberry coulis and the silky panna cotta.

What We've Learned About Wine and Food Pairings

Over more than two decades of experimenting with various wine and food combinations, we've discovered that there are often delightful surprises. Some pairings that sounded perfect didn’t work out, and there are no strict rules to follow. Instead of striving for the perfect pairing, the real joy lies in tasting, experimenting, and finding your own favorites.

Discover all six featured sparkling wines in Wine Roads Wine Style of the Month – Sparkling by Marcy Gordon.

Still Thirsty?

If you want to learn more, here is a curated list of resources.

Champagne Pairings: Expert Tips to Pair Champagne with Food

Food and Champagne: Food and Champagne: The Perfect Match

Sparkling Shiraz: Sparkling reds & why you should be drinking them!

Dec 12, 2023 at 10:00 AM Permalink

Raising our Glass to Mike Farrow

Mike Farrow (1943 - 2023)

It is with great sadness that we announce the death of Amista Vineyards co-founder Mike Farrow, who died at the age of 80 in hospice care on December 4, 2023. His wife and Amista co-founder, Vicky shared details of Mike’s health challenges in a blog post in August. Ultimately, he never fully recovered after contracting sepsis from an injury sustained during a fall earlier this year.

Mike’s wife Vicky, Amista’s CEO, will continue to lead the winery and carry on the spirit of Amista with the help of their dedicated team. She invites those who knew Mike to come by the tasting room anytime to raise a glass in his honor.

It was Mike’s inspiration that led to the founding of Amista Vineyards with Vicky in 2004. The journey actually started in 1994 when he decided to plant 150 vines on their property in Saratoga, California, to solve a landscaping problem. Shortly thereafter, he started dabbling in making wine in their garage. Mike immediately fell in love with the alchemy of turning grapes into wine and sharing this love with others, including the many friends along the way who encouraged Mike and Vicky to found Amista. The winery name, as anyone who’s ever been to the tasting room knows, roughly means “making friends” in Spanish. 

Mike retired to “Winemaker Emeritus” with the appointment of Ashley Herzberg as winemaker in 2011. Their friendship and collaboration over the years resulted in the expansion of Amista’s wine program, notably the planting of additional Rhône varietals and the creation of Mike’s favorite wine, a blend of Grenache, Syrah and Mourvèdre, which they named Tres. Ashley and Vicky ultimately persuaded Mike that they should launch what has become a growing portfolio of estate sparkling wines.     

Next year will mark the 20th anniversary of Amista’s founding. It was always a great source of pride for Mike to have built a business that created friendships and connections, including helping to nurture career paths for many team members over the years.

Mike was born in 1943 in Boulder, Colorado, as the sixth in a line of eight boys to parents Mason, a chemist and Elizabeth, a teacher. After attending the University of Colorado Boulder and then going on to earn a PhD in chemistry from Oklahoma State University, he performed research and taught at the University of Utah, and then joined IBM as a research chemist. While at IBM he met Vicky, and they were married in Boulder in 1983. Mike is survived by his wife, his brothers Joe, Bob, and Tom, brother-in-law Chuck Goudge and many nieces and nephews, and his faithful shelties Torin and Dylan. 

A celebration of Mike’s life is planned for the spring, and his legacy will be honored throughout 2024 as part of our 20th anniversary celebrations. We will share more details early next year, in the meantime, please come by for a special pour of Tres in his honor.  

Cheers to you Mike, we tip our hats to you!

- Vicky and the Amista Team

Mike and Vicky have been longtime supporters of Sonoma County’s Career Technical Education Foundation. In lieu of flowers, donations can be made to support the foundation’s work to provide hands-on, career-connected learning opportunities to local students at https://ctesonomacounty.org/support-us/

Dec 7, 2023 at 10:00 AM Permalink Comments (1)

The True Meaning of Amista

What I Discovered at the Vineyard Dinner

Friendship and Gratitude

Dinner in the Vineyard has always been a magical evening. This year was the first time that Mike was not able to join us. We drank a toast to him during dinner with his favorite wine, Tres.

I learned something very important that evening. I tried not to say much about Mike’s situation because it’s a festive occasion and who wants to hear about life’s trials and tribulations? And in fact, after a difficult day, sharing another amazing dinner among the vines with our guests lifted my spirits.

But I learned something more. I was touched when Jerry, a long-time club member, who makes the trip from Rhode Island each year, took the time during the vineyard walk to quietly ask, "How is Mike?" He genuinely wanted to know and didn’t seem to want just a cavalier “he’ll be fine” response.

Later in the evening, his wife Janie told me that they like to know about us and how we’re doing. She said that they feel more a part of the Amista family when they know what’s going on behind the scenes. During the fires, they appreciated our messages describing what was happening and they were relieved to learn we were not in the path of the fire.

So, for those who want to go behind the scenes, I will share more of the details of what our year has been like. Mike is currently in a rehab facility in Santa Rosa awaiting the replacement of his artificial knee. It’s been a rough year for him – a fall in mid-December where he wounded his knee, which led to a stay in the hospital over the holidays followed by two months of recovery at home with a 24/7 caregiver who moved in with us. It was necessary and needed but difficult for two introverts to share our small home with a stranger.

Just when Mike was able to get around on his own again, the wound on the knee became infected and he returned to the hospital at the end of March. He had surgery at Healdsburg Hospital where it was confirmed that the infection had gone to the bone and the artificial knee joint.

The artificial knee was removed and replaced with something called a spacer (basically cement) at UCSF, after which he spent 8 days in ICU to manage the sepsis infection. He was delirious for a few days and over a glass of wine I can tell you some hilarious stories! He returned to Healdsburg Hospital to complete six weeks of IV antibiotics and then transferred to a care facility in Santa Rosa. He is unable to walk because he cannot put any weight on the leg with the spacer.

The process has been much longer and more difficult than either of us imagined. The good news is that he finally has surgery scheduled on September 6 to get a new knee. He continues to get physical therapy while he awaits surgery, but it is limited since he cannot put any weight on the leg. He will return to the care facility for rehab, which will take longer than a typical knee replacement given his loss of muscle strength after spending so many months in bed.

Meanwhile, I have taken over full responsibility for our business – both the winery and vineyard – and our household, plus managing Mike’s healthcare (everyone needs an advocate to navigate the healthcare system) and driving to Santa Rosa to spend time with Mike each day. A bright light is that the dogs can visit him now that Torin has recovered from surgery and Dylan is improving after an injury to his leg during a frisbee run.

I am grateful that we have an incredible team led by Brian and an amazing winemaker and vineyard manager in Ashley and wonderful girlfriends who are there whenever I need something fun to do or a shoulder to cry on. And now I realize that there is a bigger community of Amista friends who are cheering us on. I’ll keep you posted.

With deepest gratitude,

Vicky

Aug 6, 2023 at 10:00 AM Permalink