Vine & Dine

Comanche Cellars

Wine-1541Saddle up for Maverick wine from Comanche Cellars

For this equine-themed winery, Maverick is an appropriate name for a rebellious red wine with a big-kick finish. A mouthful of Maverick is like plush velvet, but also akin to galloping off on a trusty steed—it’s gentle but can also pack a punch.

A blend of 60 percent Syrah and 40 Sangiovese, the 2013 Maverick ($28) is a “stable” red that’s co-fermented in French oak, all carefully made by winemaker and Comanche Cellars’ owner Michael Simons.

“This happy wine greets with aromas of cherry, incense and peppermint,” says Simons. “Flavors of Bing cherries, root beer and toasted walnuts with an inner seam of pomegranate are followed by a generosity of raspberry white chocolate fudge,” he adds. And if that doesn’t “steer” you to this “brand” of wine, then I don’t know what will.

“The relentless acidity from the Sangiovese keeps the action lively,” Simons says. “This is a beautiful food wine, and you’ll want to enjoy this with veal cannelloni or stuffed peppers. This wine fires on all cylinders.”

Comanche Cellars, Marina, 320-7062. There is no tasting room but you can order online. Check the website for restaurants and stores that carry Comanche Cellars wine.

Palo Alto Medical Foundation’s Food

I came back from a two-week vacation in Chile last month with a pretty serious infection and ended up in PAMF’s Sutter Maternity & Surgery Center in Santa Cruz, getting intravenous antibiotics for three days. This is just to give them a shout out for their menu—a daily selection of lovely fresh food to choose from, including catch of the day. Some poached eggs and toast I ordered for breakfast one morning were prepared to perfection. I almost hated to check out.

GALLOPING ON Winemaker and owner of Comanche Cellars, Michael Simons, bareback astride “Comanche No. 2,” with the 2015 vintage of “Maverick” on its way to the destemmer. PHOTO: COMANCHE CELLARS

To Top