Road Trip time!!

We took What to Drink on the road to the Napa Valley to interview industry legends Barbara & Bruce Neyers, owners & founders of Neyers Vineyards!

The married duo recounts the story of their journey into the world of wine, starting in the early 1970's in the Napa Valley. All of their wines are delicious and leave you wondering, "Am I drinking Old World (European) wines right now, or could these indeed be Californian?!"

The Sage Canyon Red blend is a delicious Rhône-style blend (Carignan, Mourvèdre, & Grenache) & will pair with most dishes, but we eventually singled out roast chicken because the two mentioned the perfect marriage of these two several times.

What makes Neyers Sage Canyon Red special:

Winemaker Daniel Brunier of Chateauneuf du Pape winery Vieux Télégraphe remarked that the Central Valley of California was not much different in temperature than the Rhone; why couldn't the Neyers' grow their favorite Rhône grapes in California?
Bruce and Barbara started purchasing Carignan, Mourvèdre, & other Rhône-style grapes from Central Valley winemakers with specific instructions: 1. the grower must reduce their grape yields to prioritize quality over quantity, and 2. they had to employ Old World winemaking techniques like pigeage (stomping grapes by foot) & stem-inclusion.

Bruce's wines are a perfect example that California & the 'New World' can achieve 'Old World' elegance, savoriness, and body!

BONUS RECIPE: Barbara's Couscous Salad with Chicken Breast Recipe (Serves 4)

INGREDIENTS:

2 cups dried couscous
2 cups cherry tomatoes, cut in half – Sweet 100 and Sungold tomatoes
1-2 Cucumbers, Persian or Armenian — peeled and sliced ¼ to 1/8-inch thick
2 chicken breasts, boned and skinless
1 cup canned chickpeas, rinsed
1/3 cup crumbled feta cheese
Fresh basil torn into pieces for garnish
Kosher salt and fresh ground pepper

VINAIGRETTE INGREDIENTS:

1 Tablespoon minced shallot
2 Teaspoons fresh squeezed lemon juice
½ Teaspoon paprika
½ Teaspoon coriander
½ Teaspoon turmeric
½ cup extra virgin olive oil

PREPARATION:

Cook the chicken breasts on a grill using mesquite charcoal.
Cook the couscous as directed on the package. Refrigerate the couscous if not using immediately.
Combine the vinaigrette ingredients and set aside.
Cut the chicken breasts in half lengthwise and then into ½-inch pieces.
In a bowl combine the couscous, chicken breasts, chickpeas and vinaigrette.
Season with Kosher salt and fresh ground pepper to taste.
Serve the couscous with cherry tomatoes and cucumbers on top and garnish with basil and feta cheese.

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