Steve and I share the same obsessions in life - wine and food. In this new corner of the website, we will combine our expertise,
experience and passion for food and wine to offer you a world of great flavors, aromas and textures. You might even find that you have the same obsessions!
Rezonja Wine Cellars 2002 Alexander Valley Cabernet Sauvignon
or Eleganten deserves to be paired with foods as luscious and finely crafted as the wine.
It has the classic nose of a Cabernet Sauvignon
or Eleganten blend aged in French oak with flavors of black currant and a nuance of black cherry.
Like a well-prepared dish with balanced layers of flavors, this full fruitiness is punctuated with a note of black peppercorn spice.
The elegant long finish shows dark chocolate, cola nut and cognac. It isn't difficult to find dishes to complement these flavors.
A wine of elegance and lusciousness with good acidity and structure can easily stand up to the hearty and intensely flavored dishes of fall and winter.
Think caramelized braised lamb shanks (see recipe below), cassoulet with duck confit and sausages, lamb chops au poivre, grapevine grilled veal chops with grape chutney,
golden crispy roasted chicken, peppercorn crusted beef rib roast with cognac cream sauce, or pan-roasted Sonoma duck breast with black current sauce!
Open a bottle of Rezonja Wine Cellars 2002 Cabernet Sauvignon or Eleganten made on Sky Pine Mountain and enjoy!
Bon Appetit!
Chef Kathy
Kathy changed careers to pursue a life-long passion for food, cooking and wine. She graduated Valedictorian with her culinary arts degree and is an ACF certified sous chef.
Kathy worked for the Nestle Corporation as a Development Chef, creating hundreds of recipes and traveling for product presentations. She also taught a wine service and evaluation class at a community college.
Upon relocating to Sonoma County, she became the chef at Rezonja Wine Cellars where she caters winery events, writes a website article, teaches classes and develops recipes to pair with RWC wines. Separately, Kathy teaches culinary and wine appreciation classes, provides culinary demos, develops recipes, creates food products and writes food and wine articles.