UPBEAT'S MONTHLY CLASSICS


SONOMA COUNTY WINERIES, BREWPUBS, FOOD PURVEYORS & SPECIALTY PRODUCTS Pairing with Windsor Vineyards


FOOD • WINE • DINE Pg 5 JOKE # 2


while explaining that these vines grow in dryer ground with smaller fruit which con- centrates the flavor. Besides aromas of Meyer lemon, pear, vanilla and a hint of nutmeg it is exquisitely balanced with a long, lingering finish. Anthony Austin had a hand in this Harvest Fair ’10 gold medal winner. The ’10 WV’s Viognier, Sonoma Valley won gold and the best of class at the ’11 Harvest Fair. Citrus, honeysuckle plus a slight cin- namon fragrance mingle with the flavors of grapefruit, hon- eyed mandarin orange, a dash of white pepper and a finish of creamy lemon. This wine is a great buy. Now we head for the reds.


By Ron Skaar Photos by Jon Russo WINDSOR, CA. ~ One block down from its original loca- tion, directly across the street from the Healdsburg plaza


grandstand,


stands the Windsor Vineyard tasting room. It was the first tasting room on the


The winery was found- ed by the


legendary


Rodney Strong in 1959 on bucolic Tiburon. Strong was an innova- tor who started putting client’s names on labels and was the first to ship wine directly to his cus- tomers. Rodney moved Windsor Vineyards to Healdsburg in 1961 and established the Rodney Strong Vineyards near by.


Karen Ahlborn, tast- ing room manager, cherishes this history. Near the back of the airy, wood-beamed room is the museum. This includes old photos, aging Tiburon wine labeled bottles including a Cabernet for a Richard Nixon state dinner on October 9, 1972. (Just before Watergate, gulp!) The com-


square.


fortable space is a wine empo- rium where you can find the best wine cooling units, down too chocolate covered grape seeds. Besides the Windsor


and sales, guides me through the Windsor Vineyards four- teen tasting selections. With two flutes in front of me, one with the WV’s Brut, North Coast and the other with WV’s Blanc de Noirs, Carneros. The Brut


sparkles with


complex flavors of apple and peach from its blend of 65% char- donnay while the 35% Pinot Noir adds depth and richness to the aro- mas. Crafted Methode Champenoise, aged 19 months this is an elegant wine with a lush, fresh finish. The ’07 WV’s Blanc de Noirs has elegant aro- mas of fresh strawber- ry plus a hint of rasp- berry with an expres- sive nose of green apple and a touch of yeast. The light gem color is enhanced by the primarily Pinot blend. There is a level


Vineyards wines you will enjoy tastes from the Windsor Sonoma Winery and the won- derful wines of the Sonoma Coast Vineyard, by the noted winemaker Anthony Austin. Simon Flippin, hospitality


of complexity which adds a creaminess and sophistication to these wines. The Blanc de Noirs was awarded a best buy by Wine & Spirits magazine. Simon pours the ‘09 WV’s Chardonnay, Sonoma Coast


The ’08 WV’s Carignane, Alexander Valley carries a hint of light smoke on the noise with a sun-dried ruby color. This is a Spanish grape in origin, used primarily for blending in the past. Bright CONTINUED ON PAGE 6


A man speaks frantically into the phone, "My wife is pregnant, what should I do?"


"Is this her first child?" the doctor queries.


"No!" the man said, "this is her husband!"


--------


A lady came to the hospital to visit a friend. She had not been in a hospital for several years and felt uneasy, not knowing about all the new technology. A technician followed her onto the elevator, wheeling a large, intimidating looking machine with tubes and wires and dials.


"Boy, would I hate to be hooked up to that thing," she said.


"So would I," replied the technician. "It's a floor-cleaning machine."


Williebird’s is a Sonoma County Tradition!


We proudly feature our own locally grown Willie Bird


Turkeys. We’re open daily serving


Breakfast, Lunch, and Dinner. But turkey is not all we’re about....we also feature fi ne steaks, succulent seafood, and a


Turkey


always and turkey all ways!


Most people spend more time and energy going around problems than in trying to solve them. Henry Ford


variety of salads. We have a full service bar so that you can enjoy your favorite cocktail, beer, or glass of wine along with your meal or simply share a drink with your friends!


Williebird’s Restaurant Hours: Monday - Saturday


7:00AM - 9:00PM • Sunday 7:00AM - 8:00PM


Our Menu is online at www.williebirdsrestaurant.com 1150 Santa Rosa Ave ~ Santa Rosa, CA • 707-542-0861


UPBEAT TIMES • December 2011 • 5


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32