Micheal sounds off about Test Tube Winemaking

First Off Let Me Be Clear; If It Doesn't Start With Grapes Grown In The Vineyard And Then Produced From A Crush & Fermentation At A Winery, Then IT IS NOT (No Matter How Good IT is) WINE! JMHFO! smile emoticon:)

FTR - I say this with my deepest apologies to all the Star-Trek and Galaxy Quest Fans (Of which I consider myself a fan but not a "Fan-boy!"

That said, this does touch upon a hot-topic in wine... The subject of "natural wine" has been a hot-button topic, and certainly should be seen as an extreme response on how best to make wine; BUT, I think it is important in one area... It does touch upon the very murky & dark secrets surrounding the manipulation of wine during the winemaking process....

Its not a far stretch from noting the wine makers over manipulation of winemaking to progressing to the production of symthetically made "fermented wine-like beverages!"

Matt Kramer (Wine Spectator) and others have for years repeatedly wrote aobut the topic of a need for more honestly disclosing winemaking manipulation. He (Kramer) has noted that Wine labels currently can and do tell us several good things about a wine, but they NEVER tell us about the types of, or extent of, manipulation done so as to overcome the year to year challanges faced from vineyard growing season variations...

As consumers we need and should demand to know - What is happending in the winemaking process that gets a winery to repeatedly showcase their wines signature looks and tastes, and do so virtually the same each and every year. click below to read the article by The Mercury News.

http://www.mercurynews.com/2017/08/03/can-this-startups-synthetic-wine-compete-with-napas-best/

Last night was stellar...

Dining with my Best Half at Taormina Restaurante' in Waikiki. The food & culture of two wonderful islands spectacularly merged to one cuisine! One in the absolute best tasting menu and dining experiences we have shared... Our waitress Gina, her manager Hunter, along with the entire support staff provided top flight service while practicing "Aloha" in a friendly helpful manner! Highlights included: An Inizia "Amuse Bouche" of Corn Mousse w/ seared Uni & Osetra Caviar - Super Pairing with Nicolas Feuillatte Cuvée Gastronomie Brut Reserve An Antipasto of farm raised Kona Abalone w/ a savory Anchovy Butter - Paired with an exceptional surprise of the Antinori Castillo Della Salla Bramito from Umbria (now my Best Half has a white wine from Umbria she likes!). A Primo Piatto course of Ricci Di Mare; Their signature pasta dish of Spagelhetti with fresh Uni, Garlic, and Kona Sea Salt: Perfectly simple elegance (even my Best Half enjoyed it!). Paired w/ the Patz & Hall Sonoma Coast Chardonnay... Wow can it get better??? Yes it can! A Second Piatto course of Colorado Lamb Chop "Luca Pecorini" paired with the Stags Lesp "Artemis" Napa Cab And a finishing Dolce course of a Mango & Gelato Compote! Not to be forgotten my Best Half ordered an Antipasti of A Caprese made with local Cherry Tomatoes from the Ho Farm, and imported Puglia Burrata Cheese. Her main course Pasta was a Fettuccini Bolognese alla Classica with roasted Beef, Pork, and Foie Grass in a Red wine reduction sauce. It's not their signature dish but it damn well could be! For her we brought a 2010 Ruffino "Modus" Super Tuscan - At around $30 retail; This is a must seek, find, buy, and enjoy Super T. We gladly shared half our bottle with the manager Hunter and staff! This is an exceptional dining experience for those wanting a few steps above experience for their fine dining night out while on Oahu!

by Michael Fraschilla

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Our Labor Day Dinner Night At Casa Fraschilla...

Starter Course of Greek Cucumber Salad with Tomatoes, Red Onions, Feta, and Roasted Sunflowers; Topped with a Lemon Tarragon Vinaigrette... Paired with my G-sons Dad's Cucumber IPA (No Price!)... Would never thought I could say this but this was an F'ing great IPA! Nice hoppiness with a crisp freshness from a subtle add of Cucumber... Main Course of seasoned sauteed Shrimp with pan-grilled boneless Rib-eye seasoned with a Kona Coffee-Black Pepper Garlic Rub; and a Teriyaki Pork Tenderloin. Side of Pesto Pasta with assorted sauteed veggies. Wine pairing for this alternate Surf & Turf was a 2002 Justin "Isosceles" Paso Cab Sauv. ($70 - 85 Retail) A Big robust Paso Cab, but softened by a few years of bottle aging... Dark plummy fruit, restrained oak, and velvety tannins... Nice but the Sextant "Kamal" Cab keeps calling to me! :) At least something nice is happening tonight as we listen to the Dodgers get their Arse handed to them by the D-backs! G-D SI Curse!

BY Michael Fraschilla

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Dinner At Beto's With My Best Half And Daughter...

They Never Fail To Deliver... Starter Of: Pureed Roasted Sweet Potato Soup A Small Caesar and Poached Pear & Candied Walnut Salad. Paired With The R Collection Napa Chardonnay (Beto's Was Out Of Our Usual House Selection Of The Landmark Estate Sonoma Chardonnay)! Main Course Was Special Requests Of: Rigatoni With Salmon & Shrimp With A Vodka Cream Sauce; Chicken Parmesan Paillard & Crispy With A Tomato Cream Fettuccine Over Roasted New York Steak (Med-Rate) W/ A Mushroom Cream Sauce & Spinach Mashed Potatoes All Three Were Perfectly Done And Super Yummy! Wine Pairings We Brought For Dinner Were Up To La Cucina Della Notte: 2007 Kosta Brown "Keefer Ranch" Russina River Pinot Noir ($150-200). We Can No Longer Afford The Newer Single Vineyard Kosta Brown Pinots - So Every-time We Open One Of These From Our Library Is Special Indeed... A 10-Year Old Pinot That Is Still Showing Classic Garnet Red Color.. Notes And Flavors Of Bright Red Cherry Fruit W/ A Touch Of Cola & Truffle-Earth. Wonderful That This Pinot Is Retaining A Bit Of Acidity That Pairs Well With The Cream Sauced Pastas And Creates A Pleasant Lingering Finish That Will Have Any Pinot Lover Smiling! 2009 Stanton St Helena Petite Sirah ($$45-55 Retail) - For Orin Swift Fans, Make No Mistake; This is Dave Phinney's Best Petite Sirah! A Special 350-500 Case Project He Makes For Winery Owner And Grape-grower Doug Stanton. Dark Indigo In Color - With Huge Notes And Flavors Of Blackberry, Blueberry, Licorice, & Black Pepper. Large But Supple Tannins Provide A Seemingly Unending & Immensely Pleasant Finish Made Sure That Staff Was Able To Share A Glass Or Two Of Each During The Course Of Our Dinner... A Nice Night Of Dinning Out Finished With Orders Of Cappuccinos & A Shared Baked Cinnamon Crisp With Vanilla Gelato... A Wowwie Night Of Dining Indeed!

by Michael Fraschilla

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Strawberry Jalapeno Frozen Custard Pie with Tequila Lime Whip

Executive Chef Alex Montoya and his crew served up treats to a sold out crowd at the 2017 Casa Pacifica Food, Wine & Brew festival at CSUCi this past weekend. The Cave submitted a delicous Strawberry Jalapeno Frozen Custard Pie topped with Tequila Lime Whip Cream into the Yummies Competition and brought home a second place win for the second year in a row! We sure think that Chef Alex is the best and would love for you to come taste his latest creation. This award winning sweat treat will be our featured dessert for the entire month of June.

Submission at the judges table

Submission at the judges table

The Cave's Wine Club has launched... Here is a glimpse of what you may get!

The Cave's Wine Club has launched... Here is a glimpse of what you may get!

The Cave's exclusive Wine Club has launched and we are curating amazing three-bottle box selections now. Read on for a glimpse of what you may get after sighing up. Membership comes with perks, like discounted re-orders and early invitation to our in store events. 

Oh Snap... We love to show off!

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