Posts Tagged ‘Spring Mountain District’

Stay Rad Wine Blog TV Episode 183: All Alone with Smith-Madrone

February 25, 2018

In this episode, Jeff has a lot to say after just one sip of this sample of Smith-Madrone 2014 Cabernet Sauvignon.

Spoiler Alert: It’s all good!

Wine Tasted:

Smith-Madrone 2014 Cabernet Sauvignon

Dang, that was good!

Stay Rad,


Wine was provided as a sample for review by the winery.  Be sure to listen to Jeff each and every week on the We Like Drinking Podcast (available now on your favorite podcast app).


Stay Rad Wine Blog TV Episode 88: Talkin’ ’bout Chard’

March 20, 2013

In this episode, Jeff tries a not-so-typical Napa Chardonnay…

Wine Tasted:

Stay Rad,


How often do you drink Chardonnay?  How much do you usually pay for it?  Leave a comment, and let us know.

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March 14, 2013

Sometimes, you just want some clam chowder…



I’ve been eying these samples from Smith-Madrone, and decided to try one with the soup.


Smith-Madrone 2011 Riesling

Founded in 1971, Smith-Madrone only makes wine from their Spring Mountain District estate vineyards.  The 2011 Riesling rolls in at 12.6% alcohol, and has just a touch of residual sugar (0.70%).  The wine costs $27.

Color: Pale yellow with a golden tint to it.

Nose: There are massive amounts of green apples on this nose.  There’s a good balance of lemon and minerals with a hint of peach skin.

Taste: In spite of the touch of residual sugar, this wine is quite dry.  This wine has big acidity on the palate.  Green apples are the core of this wine.  Flavors of lychee, apple skin, lemon, lime, petrol, and rubber balls play very well together.

Score: This is a pretty tasty wine.  I’m giving it an 89.

Let’s try it with the soup…


Clam Chowder with Crusty Bread and Sriracha

Originally, I was thinking about drinking a Chardonnay with the clam chowder.  I figured the creaminess of the soup would work well with the creaminess of the Chardonnay.  Now here’s the crazy thing… When I tried the soup with the wine, the acid of the Riesling played well with the fat in the chowder.  What I’m left with is a really nice flavor of creamy lemon custard.  Essentially, the chowder made the Riesling taste like a Chardonnay!

Riesling and clam chowder… What a great pair!

Stay Rad,


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