Lloyd Cellars 2019 Carneros Chardonnay Lush notes of lemon cream pie add to the silky mouthfeel of this superlative white. A hint of sage, cinnamon, and jasmine make it exotic. Texturally generous with spiced sandalwood and voluptuous notes of chamomile and honey. ~ Meridith May, Publisher
In the spirit of continuing education for beverage professionals and consumers, The SOMM Journal — in association with National Geographicand SommCon — invites our members and trade partners to participate in a complimentary, one-of-a-kind wine-tasting webinar series entitled Geographical Digest. The events are hosted virtually by winemakers from across the globe and broadcast live. Videos of the webinars are available on-demand soon after airing.
Winemaker Rob Lloyd will be featured in two of the eight webinars for 2021. For the May 11th webinar, Rob will be speaking to Sta. Rita Hills AVA where we source our Pinot Noir. In the fall, on September 14th, he’ll speak to the Carneros Region and our Chardonnay. We’ll be sharing registration details in the coming weeks!
To get on our mailing list for notifications for all news, recipes, and offers, scroll to the bottom of this page for our registration form.
May 11th 2021 @ 9:00am PT National Geographic “Pinot Noir: Aspects from Delicacy to Durability“ Webinar, moderated by Master of Wine Andrea Robinson, in association with the Somm Foundation Winemaker Rob Lloyd to Speak to Sta. Rita Hills Pinot Noir
September 14th 2021 @ 9:00amPT National Geographic “Balancing Act: Chardonnay at its Best’ Webinar in association with the Somm Foundation Winemaker Rob Lloyd to Speak to Carneros Chardonnay
For the first time since 2011, National Geographic Books has fully updated The New Sotheby’s Wine Encyclopedia, the comprehensive guide for enophiles now in its sixth edition. The launch of the highly anticipated New Sotheby’s Wine Encyclopedia by National Geographic Books was the catalyst for the innovative approach and synergies among industry leaders in their categories.
This essential reference—long used as the go-to text for the prestigious Master Sommelier examination—is the most comprehensive guide to the world of wine, featuring authoritative information on related history, culture, geography, and more. (Source: Tasting Panel Magazine)
From our family to yours, we hope you remain safe and healthy. Certainly, the holidays will be like nothing any of us have experienced before. During shelter-in-place, we’ve found ourselves cooking as a family more than ever. This is why we share a holiday gift collection that includes each of our four wines and the new cookbook, Flavorbomb by Gastronaut and Author Bob Blumer.
Blumer is also an eight-timeGuinness World Recordholder, creator and host of the television series Surreal Gourmet and Glutton for Punishment, and a producer and host of World’s Weirdest Restaurants. If you’re like us and not dining out like you used to, then this is the cookbook for you. It’s loaded with insider tips and recipes to achieve the widely addictive flavors served up by your favorite chefs and restaurants!
If you live for wildly addictive, life-affirming tastesensations that knock you off your feet, yet can’t figure out how to make them at home, you have just found your kindred cookbook spirit. Welcome to Flavorbomb, by Bob Blumer, and published by Penguin Random House Canada.
Rob and Bonnie Lloyd have been fans of Blumer’s mind-bending creativity and ‘flavor bomb’ dishes for many years. Luckily, Blumer is a fan of Lloyd Cellars’ wines. For the 2020 holidays, the trio has decided to team up to pair a couple of Blumer’s Flavorbomb recipes, along with a selection of other past cookbook recipes that love Lloyd Cellars wine!
The Lloyd’s met Blumer through their years as wine co-hosts for MUSEXPO: The United Nations of Music & Media in Los Angeles. Each year, Blumer hosts a private brunch at his home in the Hollywood Hills for the conference’s winery partners. It was at one of these brunches that Blumer ‘tested’ the following Swingin’ Salmon Burger recipe on the Lloyd’s and friends, so we thought it appropriate to start the Flavorbomb narrative with this delicious pescatarian burger.
In the coming weeks, we’ll be sharing some amazing holiday gifting ideas, including one with Blumer’s new book, as well as five recipes in a series of stories as part of the launch of our new News & Recipes blog. We now share Blumer’s Swingin’ Salmon Burger recipe, which pairs beautifully with both our Carneros Chardonnay and Sta. Rita Hills Pinot Noir!
Swingin’ Salmon Burger
Gastronaut Bob Blumer
This juicy salmon burger goes both ways. It swims upstream and down—and it pairs equally as well with our big luscious Sta. Rita Hills Pinot Noir or our complex Carneros Chardonnay.
1lbFresh salmon filletAvoid previously frozen salmon if possible
1Poblano chili or jalapeño chili
1/4tspFreshly ground black pepper
3Green onions, finelysliced
2Cloves of garlic, minced
1/2Red bell pepper, trimmed and diced
2tbspSourcream or mayonnaise
1/4cupParsley, roughly stemmed
1/4cupBreadcrumbs or Panko
4Airy burger buns (ideally brioche)
4tbspHomemade aioli or store-bought mayonnaise
1Zest of lemon + 1 tablespoon lemon juice
2tbspDill, chopped finely
3tbspOlive oil, divided
Using a sharp knife,remove skin from salmon. Remove any pin bones from the salmon, then roughly cutsalmon into ½-inch cubes. Reserve.
Blacken poblano over a gas burner or BBQ. Put it in a bagfor 5 minutes, then peel off and the discard skin along with the seeds andstem. Reserve.
To a food processor, addegg, green onion, garlic, poblano, bell pepper, sour cream, Dijon, cilantro,breadcrumbs, lemon zest + juice, salt ad pepper. Pulse four or five times. Addsalmon and pulse another 4 or 5 times or until coarsely chopped and blendedwith the other ingredients—but well before the point that it turns to mush. Ifyou don't have a food processor, chop salmon into tiny pieces, then blend withall the aforementioned ingredients in a bowl. Form salmon mixture into 4patties. Reserve.
In a small bowl, blend aioli or mayo with dill. Reserve.
In a medium bowl, use afork to mash avocado. Add a pinch of salt and lemon juice. Blend and reserve.
Ifbuns are too thick or too dense, pull a little bread from the center of the tophalf, or slice a bit off from one or both of the cut sides. While patties are cooking, brush buns with oil andtoast, cut side down, in a pan or on a grill until cut side is lightly browned.
To a sauté pan overmedium-high heat, add 1 tablespoon oil. When pan is smoking hot, add patties andcook, loosely covered, for about 4 minutes per side, or until the outsides arecrusty and the centers are just cooked (i.e. opague).
To serve Schmear bottom bun with aioli, and top bun with avocado
Advance work Aioli can be made up to a day in advance. Patties can be made up to a day in advance. Plan-overs Patties freeze well and will last in airtight wrapping for up to 6 months.
Keyword Bob Blumer, burger, Chardonnay, Lloyd Cellars, Pinot Noir, salomon
LLOYD CELLARS AND PRESCRIPTION VINEYARDS ARE HONORED TO ANNOUNCE OUR ‘CHARDONNAY-POWERED’ SCORES FROM THE SUNSET INTERNATIONAL WINE COMPETITION!
Sunset is the leading media source of the Western lifestyle. Its International Wine Competition makes its winning wines part of the most influential wine program in the country. The competition’s judges are some of the most experienced wine professionals in the West, including many Master Sommeliers and Masters of Wine.
Lloyd Cellars 2018 Carneros Chardonnay 100% Chardonnay is sourced predominately from Sangiacomo Vineyards’ Kiser, Home and Green Acre Blocks with a small amount of fruit from the Truchard Vineyard. The wine is barrel fermented and aged for ten months in American oak, and left on the lees right until bottling. > DOUBLE GOLD 97 POINTS!
Prescription Vineyards 2018 Clarksburg Chardonnay is 100% Chardonnay sourced from James Reamer in Clarksburg, CA. The wine shows lively aromatics of high-toned citrus, lemon peel, tropical fruits and fresh cream lead into a refreshing and mouthwatering palate. Flavors of guava, papaya, key lime and crème brulée flow throughout a long, smooth, mineral-laced finish. >GOLD91 POINTS!
Industry Leading Trade Magazine for Restauranteurs & Retailers Big Fans of our 2018 Carneros Chardonnay
Lloyd by Robert Lloyd 2018 Chardonnay, Carneros, Sonoma County ($40) This expression was made primarily with grapes sourced from three separate blocks in the certified-sustainable Sangiacomo Vineyard; a small percentage comes from Truchard Vineyard. These prestigious sites clearly influence the intensity and purity of fruit in the barrel-fermented wine, which aged for ten months in American oak and was left on the lees until bottling. Carneros Chardonnay is associated with crisp acidity and fresh stone-fruit flavors, and this is no exception; it also offers aromas of pineapple, lemon, and white flowers that lead to notes of buttered pecan, vanilla, peach, and daffodil. 94Points