… I know, cliche, but hear me out. If someone would have told me 10 years ago that I would have found “the sweet life” here in Livermore, I would of laughed. But now, as I sit enjoying the warm sun, cool breezes rustling the trees, and watching various hens milling about, rifling through the grass for the tiniest tasty morsel, I sigh in contentment at this Provencal scene. The best part is that this can all be found right in Livermore’s own backyard.
This time I find myself at BoaVentura de Caires Winery celebrating a good friend’s birthday, and am delighted in not only the pleasant atmosphere (people playing a quick round of bocce or picnicking on the lawns enjoying good food, wine, and company), but in the extensive array of good Cabernet Sauvignons.
Upon entering the tasting room you are welcomed with a warm familial atmosphere. The friendly and knowledgeable hosts take the time to explain which grapes each wine is produced from, many of which come from their own property. An array of cheeses are available to sample and pair throughout your tasting. Though I enjoyed many of their cabs, one in particular stood out for me, and that was the 2007 Blue Label Cabernet Sauvignon. It is a bold wine in which I picked up hints of oak with a berry finish.
Since my husband Jim has not had the opportunity to yet visit BoaVentura, I decided to bring a piece of this “sweet life” home to him. We enjoyed a bottle of the blue label cab with our Mother’s Day dinner. It paired very nicely with our filet mignons with gorgonzola butter and garlic and goat cheese potato gratin.
There is a part of me that doesn’t want to share this piece of “the sweet life” so that I can keep it in my pocket and hoard it for myself; but it is simply too good to not share, so I recommend that you go to BoaVentura to experience it for yourself!
If you would like to check out BoaVentura’s website, click here.
Garlic and Goat Cheese Potato Gratin
1 cup milk, 1%
1 cup heavy cream
5 ounces goat cheese (my favorite is Laura’s)
1 – 2 large clove(s) garlic, pressed through garlic press, depending on taste (I used 1)
1 ½ teaspoons salt
¾ teaspoon black pepper
¼ teaspoon nutmeg
3 pounds yellow potatoes, peeled and sliced ¼ inch thick
- Preheat oven to 400. Heavily butter a 9X13 Pyrex type dish.
- Combine all ingredients, except for potatoes in a bowl, crumbling goat cheese. Whisk to combine.
- Layer 1/3 of potatoes, in shingle pattern, in bottom of dish. Add 1/3 of cheese mixture. Following the same process create 2 more layers.
- Bake for 1 hour to 1 hour and 15 minutes, gently tossing potatoes about half way through so that they don’t get too brown on top. Remove from oven when most liquid is absorbed and potatoes are soft when pierced with fork. Allow to set up for 10 minutes before serving.
Gorgonzola Butter ~ Similar Recipe on Epicurious.com