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July 2017 Tastes

Champagne & Caviar

Jordan Winery, located in Healdsburg, launched two new products this spring—Champagne and caviar—which make for a classic pairing. The winery’s first Jordan Cuvée, 100 percent produced by Champagne AR Lenoble, is owned and operated by the Malassagne family in the Champagne region of France, and the Jordan Chef’s Reserve Caviar is a culinary delicacy created with the help of San Francisco-based Tsar Nicoulai, who pioneered the sustainable movement of farm-to-table caviar in Northern California.

The Jordan Cuvée by Champagne AR Lenoble is a special bottling of non-vintage brut that celebrates the shared business values and common winemaking philosophies of both families, and retails for $49. Nicoulai sustainably harvested the roe from 100 percent California white sturgeon, raised at the Company’s farm in Sacramento County using sustainable methods. To handcraft the caviar, Jordan Executive Chef Todd Knoll harvested salt water and kombu (a mineral-rich type of kelp) from the Sonoma Coast. This small-batch caviar retails for $135 per ounce, including shipping.

What’s the best way to enjoy caviar with a glass of bubbly? “The traditional way is to spoon it, and put it on your hand to warm it up just a touch,” says Otto Szilagyi, vice president of sales of Tsar Nicoloulai Caviar. “When you put it on your hand, it’s called ‘caviar bumps.’”

Both products are sold exclusively at



Champagne vs. Sparkling Wine

What’s the difference between Champagne and sparkling wine? A sparkling wine should only be called Champagne if it comes from the region of Champagne, France. In other words, all Champagne is sparkling wine, but not all sparkling wine is Champagne.



Liquid Gold

The Olive Press, located in Sonoma, was the only U.S. artisan olive oil producer to take home four gold medals at the prestigious New York Olive Oil Competition in May. This year there were more than 900 entries from 27 countries. The Olive Press received gold medals for their Arbequina, Picual, Italian Blend and Mission Extra Virgin Olive Oils.
The Olive Press was founded by Edward Stolman, and purchased by Fred and Nancy Cline in 2013. What’s the secret to award-winning olive oil? “We start with sustainably-grown, carefully tended, top quality fruit in the orchard,” says Nancy, co-proprietor. “The fruit is then hand sorted at The Olive Press and follows a traditional method of milling and racking with minimal handling. It’s a time-honored practice that our dear friend, Ed Stolman, entrusted us with and we’re firmly committed to upholding it for generations to follow.”
As for being a four-time winner, there’s no time to bask in the glory at The Olive Press. Says Nancy, “We’re grateful for the acknowledgement, but we’re also not resting on our laurels. We remain ever diligent in our pursuit of quality without compromise.”
The company’s award-winning products are available online at, or at their stores in Sonoma and Napa. For more information, call (800) 965-4839.




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