ARTISAN OF THE MONTH
This month for Artisan of the Month meet Issac Sanchez, part of our winemaking team.
What is your role for Long Meadow Ranch (LMR)?
Cellarmaster for Long Meadow Ranch Wine Estates
How long have you been working with LMR?
Since July of 2015
What has been your favorite project at LMR?
Prepping yeast to be added to wine fermentations. It’s fun working with a living organism!
What do you wish other people knew about LMR?
Our Mayacamas Estate is very serene, I wish more people took the opportunity to join our Mayacamas Estate Experience and see the property for themselves.
Tell us how you got into winemaking. Was it a natural fit from the start or did you take various avenues before landing in the field?
The company I first worked for paid for my education in winemaking and viticulture technology at Napa Valley College. After I completed my program I was determined to further my education and get the winemaking certificate at University of California Davis (a two-year extended program). Overall, I was able to work my way from the tasting room to the cellar. I joined the team here at Long Meadow Ranch and the rest is history!
What kind of trends are you seeing in the winemaking industry?
We are currently seeing popularity in trends such as canning or kegging. Kegging refers to storing wine in kegs instead of barrels while canning packages wine into aluminum cans. These techniques are interesting concepts but it’s hard to tell how long these trends will last. These trends are popular primarily for customers that want to easily pack and transport their wines.
What inspires you?
My father inspires me. He was a migrant worker and taught me to build a strong worth ethic and to work with pride and integrity.
Best vacation you have ever taken?
South Lake Tahoe.
Red or white wine?
Bike or motorcycle?
Sushi or pizza?
Who doesn't love SUSHI!
iPhone or Android?
iPhone- so much creativity and ingenuity
Mountains or ocean?
Mountains, they are serene and peaceful.
AT THE TABLE
Notes of sweet pumpkin, zesty orange and
smooth cream cheese pairs perfectly with LMR Late Harvest Chardonnay
Recipe Courtesy: Lindsay Swetsky
Serving size: 8-10 slices
¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cardamom
¼ tsp salt
1 cup sugar
2/3 cup pumpkin puree (see recipe below)
1 orange, zested & juiced (reserve juice for frosting)
1 cup pecans, lightly toasted & chopped
¼ cup powdered sugar
Cream cheese frosting (see recipe below)
Preheat oven to 375F.
Spray a 12x16 sheet pan with non-stick cooking spray (or rub with butter) and line the baking pan with parchment paper.
Combine all the dry ingredients in a medium bowl and set aside.
With an electric hand mixer or a stand mixer, beat eggs and sugar in a large bowl until thick, approximately 3 minutes. Add pumpkin puree and orange zest to egg and sugar mixture and beat until incorporated, then slowly add the dry ingredients mixture. Mix batter thoroughly then add pecans.
Spread the cake batter onto the lined sheet pan, ensuring the batter reaches all corners. Bake cake for approximately 5-7 minutes and rotate pan in the oven so the cake is able to bake evenly on all sides. Bake for another 5-7 minutes and remove when it is a slightly golden color and a toothpick can be inserted and removed cleanly from the cake.
While baking, dust a clean kitchen towel with powdered sugar.
Once the cake is finished baking, immediately transfer the cake to the powdered sugar towel by inverting the cake and peeling off the parchment paper. Then starting on one side of the cake, slowly roll the cake tightly within the towel so the cake and towel are rolled to create a spiral effect. Set rolled cake aside and allow to cool completely.
Unroll the cooled cake, remove the kitchen towel, and spread the frosting over the surface of the cake. Re-roll the cake in the same direction as before and refrigerate for 2 hours or until firm.
Dust with extra powdered sugar and serve with whipped cream. Slice into pieces & enjoy!
Cream Cheese Frosting
8 oz cream cheese, softened
1 cup powdered sugar, sifted
6 T unsalted butter softened
1 tsp vanilla extract
1 ea orange, juiced
Using an electric hand mixer or a stand mixer, whip all ingredients together until smooth. Set aside until needed.
1 medium sugar ("Sugar Pie") pumpkin (2-3 lbs)
Napa Valley Select Extra Virgin Olive Oil
Preheat oven to 400F
Cut the pumpkin horizontally in half. Clean out all seeds and strings from inside. Rub olive oil on the cut faces and place flesh-side down on a baking sheet.
Bake oiled pumpkin in preheated oven for roughly 1 hour or until skin softens. Once soft, scrape the pumpkin from the skins, discard the skins and beat the pulp with a mixer or puree in a food processor until smooth.