Friday, October 30, 2015

Stag's Leap Wine Cellars - Kirk Grace, Vineyard Manager

Kirk Grace, vineyard manager at Stag's Leap Wine Cellars, discusses his passion for grape growing and the uniqueness of the Stag's Leap Wine Cellars vineyards.

Tuesday, October 27, 2015

Ladies Night Every Tuesday at Mankas Steakhouse

Do you need a girls night out? Join Mankas Steakhouse every Tuesday for Ladies Night! Enjoy great food and drink specials along with LIVE music from the Beer Brothers!!
For more information please visit our website at
See you there!

Saturday, October 24, 2015

Robert Mondavi Winery 2011 Cabernet Sauvignon Reserve

Winemaker Genevieve Janssens discusses this glorious vintage of the Robert Mondavi Winery Reserve Cabernet Sauvignon from our Oakville, Napa Valley To Kalon Vineyard.

Wednesday, October 21, 2015

Live Entertainment at Mankas Steakhouse - Frankie Avery This Thursday!

Mankas Steakhouse Live Entertainment on Thursdays

October 22nd - Frankie Avery

2522 Mankas Corner Road, Fairfield, CA 94535 

Sunday, October 18, 2015

Saturday, October 17, 2015

Your Guide to Indulge in 'Wining and Dining'

Even as grown-ups and frequenters to reputed fine-diners, we wouldn't quite agree, but most of us find ourselves stuck while holding that elaborate menu. Confused in sections of gourmet recipes half of which sound alien and those tongue twisting wine chardonnays, we often find ourselves too embarrassed to ask for details. Hence, either we limit ourselves to those well tried out dishes adding monotonicity to our platters or end up ordering disasters that does not suit your palette--both of which ruin the indulgence, well-earned, given to the handsome checks paid for wining and dining.

So, to ease this seemingly daunting task you thought you were stuck with, here is a guide to food and wine ordering.

Your order of food should always precede your choice of wine, as wine and food alter each others taste and effect, so, the combination matters. The acids of wine break down the fats and salt contents alter the bitterness of wine. Moreover, wine may only come in later at the time of main course, so you can enjoy your appetizers in the meantime. And choosing the right nibbles, appetizers and main course is no rocket science.


• Trust your decision- If the sight or description of a particular thing makes you crave for it, you are ready to order and there is no point brooding over it much.

• Watch out for 'Special'- The 'special' or 'new from the chef's kitchen' dishes are usually new experiments that may or may not turn out well. So, choose it only if you are open and up for hit and trial method. If the price against it is too high, it's best to let the chef pay for his own experiments and settle for something a little less unconventional. However, if the ingredients are such that they are seasonal, then it's different, and you can go ahead as per your choice.

• While adventuring- while trying out a new cuisine or a particular ingredient, best is to order a smaller portion or something listed under appetizers. They are smaller, cheaper and easier to share.

• Be specific- Questions like is the tuna fresh, or if this dish tastes better than that will lead you nowhere. Don't shy away from inquiring about the specific flavours. Like if you want to ask whether a specific preparation is spicy or tangy or if the meat is cut above the loin or not, go ahead you have every right to do so.

• Go by the technique- Words like scrumptious, succulent, tender etc. are only for the pomp and show. Instead of fluffy description, rely upon words that describe actual cooking technique like steak or stir-fried. They would also help you balance the scale between healthy and tasty.


Now as for wine ordering, it shouldn't be a stressed-out situation. Trust your isomerism and instead of pretending, let her know if you are new to wine tasting. She will eventually figure out. Also, it will help her give better recommendations.

• Describe what you want- You don't have to hold a PHD in oenology to explain what you need. Just get familiar with their vocabulary which is fairly reasonable once you get used to it.

o Weight- Don't look confused by the word, it isn't used in the regular substance. Imagine if you would like something 'light-bodied' as in crisp or 'full-bodied' as in richer.

o Flavour- This one is simple. Just think if along with the tinge of alcoholic warmth, you want something infested with ripe fruit 'sweetness' or wooden barrel, earthy tone, etc.- 'savoury'.

o Texture- The acidic content adds the bite or tartness to your wine. If you want less of it, ask for something smooth.

So, with this, you are good to go. Just don't forget to enjoy the experience instead of getting caught up in the nuances.

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Monday, October 12, 2015

Ferrari-Carano Chardonnay

Winemaker Sarah Quider (white wines) discuss the Ferrari-Carano's white wine program, and their Sonoma vineyards.

Friday, October 9, 2015

Tuesday, October 6, 2015

Live Entertainment at Mankas Steakhouse - Alvon Johnson This Thursday!

Mankas Steakhouse Live Entertainment on Thursdays

October 8th - Alvon Johnson

2522 Mankas Corner Road, Fairfield, CA 94535 

Saturday, October 3, 2015

The Napa Valley in 1964

A look back at the Napa Valley in 1964, including a look at the Charles Krug Winery and the town of St Helena.