Frank Family Vineyards started in 1992 when owner Rich Frank, formerly the President of Walt Disney Studios, purchased an old historic winery that was built in 1884. Since then, the Frank family has poured their passion for grape growing and winemaking into each and every bottle of wine. The vineyards have grown to 450 acres throughout Napa Valley. Along with winemaker, Todd Graff, they are able to cultivate sustainable, quality wines that demonstrate a love of the land and the legacy of the region.
Wine of the Month: Frank Family Vineyards Chardonnay
This creamy, full-bodied Chardonnay comes from the Carneros region of Napa Valley. It is complemented by fresh, persistent acidity with layers of yellow apple, lemon curd, baked pear and toasted brioche. The flavors lead to a balanced and lasting finish of vanilla and baking spice.
The foundation for the Carneros Chardonnay is the Frank Family’s Lewis Vineyard, which consists of 78 acres planted on gentle rolling hills, with 68 acres dedicated to Chardonnay and 10 acres dedicated to Pinot Noir. The predominant maritime influence of the Pacific Ocean creates the cool temperature, fog and wind that make Carneros ideally suited for growing cool climate varieties. It is barrel fermented in 34% new, 33% once and 33% twice-filled French oak barrels for 9 months. While ageing on the lees, the wine is hand stirred regularly to promote depth and longevity.
Creamy Pasta, Fried Chicken, Fish Tacos, Sushi, Caviar and Salad
Crab Spaghetti with Creamy Ricotta Sauce
1/2 lb spaghetti
1 cup frozen peas, thawed
1 cup ricotta cheese
1 cup grated Parmesan cheese, more for garnish
2 tablespoons butter
1 large lemon, juice and zest
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
1 cup lump or backfin crabmeat
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh parsley
Lemon slices, for garnish
Fill a large saucepan with water and bring to a boil. Add salt to the water and the spaghetti. Cook according to package directions. Before draining the pasta reserve one cup of pasta water. Drain and place pasta back into the saucepan. Add the peas, ricotta, Parmesan, lemon juice and zest, butter, salt and pepper. Use tongs to toss the pasta with all of the ingredients until well-coated. Add some of the reserved pasta water to loosen the pasta sauce and create a silky texture. Fold in the crabmeat. Transfer to a serving bowl and garnish with olive oil, parsley and lemon slices. Sprinkle with additional grated Parmesan.