Local Wine from South Africa, Shave Ice, Farm Co-Op
I think you’ll discover something new to try in today’s edition of Eat Drink Cook.
Welcome back.
I’m staying true to the name Eat Drink Cook again. The order today goes drinking, eating, cooking. As you likely know my purpose is to write stuff you find interesting. Sounds of Mr. Obvious I know, but newsletters of this genre often talk of fancy events and fancy dinners, which I generally find very boring. My subjects feature three businesses most anyone can engage. I hope you’re interested!
Events coming up
This Saturday June 14, 3 PM
Road Trip to BROCKMEYER FAMILY. Info and Book.
Friday, July 25, 2 PM
Road Trip to GREEN & RED VINEYARDS Info and Book.
Road Trips are free for Club members + 1, $30/person non-members.
Friday, June 27, 6 PM.
Bring A Baller Bottle Dinner at Las Palmas in Napa. Info and Wait List
The night’s best bottle gets free dinner!
$50++. Taking names for wait list. Members exclusive.
Drinking Uncharted’s South Africa Wines
Tasting and buying non-Napa wines in Napa is hardly an oddity now. For variety, value and understanding of wine you need to branch out beyond Napa’s 47,000 acres of vines. Jason Holman of Holman Cellars and Uncharted Wines takes branching out to the limits with three white wines made in South Africa, bottled and labeled in Napa.
Holman worked an internship in South Africa in 2009 by recommendation of his mentor John Kongsgaard (by the way, any talent that falls from the Kongsgaard tree is worth noting). He kept in touch with his colleagues over the years. A series of alcohol bans in South Africa due to Covid resulted in a glut of wine and wine grapes that stretched well beyond the pandemic. In 2022 Holman an idea. “I’d love to fly down, pick and buy grapes, make wine, and when it’s dry I’ll put them in tanks and ship it back to Napa,” he told his friends at South Africa’s Vrede en Lust Winery. All agreed the idea was absolutely nuts – and Jason did it!
The wines, which I’ll get to in a minute, were transported in food-grade plastic tanks by refrigerated boat to the east coast, then “reefer” truck cross-country to Napa. By Holman’s estimates, 60% of his bottle cost are post-winemaking (transit, tariffs, bottling, etc). 2023 is the current, and only, vintage with 2026 in the plans. “Now that I’ve done it once, my plan is to have the 2026 wine ready to sell here when we start our 2026 harvest in Napa,” Holman says.
The Uncharted Sauvignon Blanc/Semillon 2023 is zesty and racy. Lemon zest, chopped mint and gentle lime smells and flavors. The Uncharted Chenin Blanc brings to mind bruised apples, spicy orange and briny oyster shell. The Uncharted “Skin Ferment,” equal parts Sauv Blanc, Semillon and Chenin, is savory and complex. I taste mandarin oranges, kiwis and dried apples in this barely-orange wine as Holman made it with a gentle hand (in other words, it’s not weird). The wines are all $52/bottle and available to taste, drink and buy at Rebel Vintners on First & Coombs Streets in Downtown Napa. Holman splits shifts there with the owners of Leaf & Vine and Cadle Family wineries, who also call Rebel Vintners home. Ask to try the Uncharted South Africa wines if they’re not on the day’s wine menu.
Eating Hawaiian-Style Shave Ice
Check out Valley Ice at the Napa Farmers Market (Saturdays) next time you’re there. My daughter Talia introduced me to it last month because her good friend Clara helps out at this family-affair business. Although I’m no expert on the subject I confidently report the Hawaiian-style shave ice at Valley Ice is legit.
Kelli Franz (Clara’s mom) and Doug Scheibach started Valley Ice as a fun family project and, of course, because they saw a need at the Napa market and beyond. True to the Farmers Market ethos, Valley Ice syrups and ice are hand-crafted from pure, natural ingredients. “We make our syrups from fruit, sugar and water, sometimes we add lemon for acidity, and that’s it. No additives, no high fructose corn syrup,” says Franz. They make their own ice with distilled water and slowly freeze it so there’s no cracks or cloudy spots, making for a perfect shave. The result is a fine cup of ice ready to absorb their hand-made syrups.
Once I negotiate a bite of Valley Ice from Talia (I paid for it, by the way) I taste the difference from the Snow Cones I grew up with. The ice flakes are fine yet hold up to the warm sun long enough to enjoy, and I get a wonderful taste of fruit with every bite…ok that’s conjecture since I only get one bite each time. This is hand-crafted goodness.
Valley Ice will be at Napa Farmers Market through October and at local events here and there. You usually have six flavors to choose from with some rotation depending on the season and what’s popular. When you go, say hi to Kelli, Clara, Doug and his son Evan. Reach them through their website, valley-ice.com.
Cooking with what I bought from Napa Valley Farm
Speaking of Farmers Market, as I approached its entrance the other day I was a handed a postcard introducing me to Napa Valley Farm. Intrigued, I bought a few things to check them out, and here’s what happened.
But first, be aware there is no farm, per se. Not yet, anyway. For now, Napa Valley Farm buys mostly from distributors. My strawberries were from Driscoll’s. The bell peppers came from Canada. The produce I got was fresh and fine, but not locally grown. I got a pound of butter, some meaty chicken wings, and a quart of mushroom soup, made in-house, that was very tasty. Overall a pleasant experience that I’ll do again, and here’s why…
The prices are very good – generally 30% less than grocery story prices. The soup was $2.75 for a quart, a great deal (and sold to me frozen, as are the meats, which I like). The quality is grocery store level, and if something isn’t up to snuff they want to know and take care of you. The challenge for now is picking up. You’ll go to Enterprise Court off Kaiser Road, 3:30 to 6 Wednesday through Saturday. Is the savings worth the effort? Depends on your situation. I suggest giving them grace and support as they try to build something grand for Napa (Partnerships with local growers, bakers and makers, land to grow food, refrigerated pick-up kiosks, commercial kitchen, volunteer opportunities and more). Learn about all they’re doing at nvfarmco-op.com.
My next purchase from Napa Valley Farm will be their chicken thighs, $3.77/lb, for this Saturday’s Eat Drink Cook road trip for my members (there’s MY plug…isn’t it time to join?)
You made it: the end of this week’s Eat Drink Cook: a life-journal from a Napa Valley dad, wine expert and enthusiastic cook. Up to twelve subjects, often intertwined, with an emphasis on food, wine, cooking, being a dad and just a guy enjoying these crazy times the best I can. Read me for food & wine tips, recipes, and stuff I come across that you may find interesting too.