Yulupa

a dv e rt i s e m e n t
Yulupa:
Wines Handcrafted for Quality and Value
Exclusively for Restaurants
Beginning in 1992, Michael Lee, a Kenwood
founder and winemaker, sought vineyards in
Sonoma County with the optimum soil and
climate conditions for crafting wines with true
varietal characteristics that would pair with a
wide variety of cuisines. In the winery, his focus
for Yulupa wines was on softness, complexity,
and fruit-forward flavors. When Lee retired
in 2004, Pat Henderson, a winemaker
of considerable experience and talent,
continued the program under the direction
of Kenwood’s owner, Gary Heck. Henderson
moved farther afield to source grapes, from
vineyards in Mendocino, the Central Coast,
and Lake County, among other locations. This
allowed him a broader blending palette while
maintaining the attractive price point that has
made Yulupa a favorite of so many restaurant
and hotel beverage managers. Henderson has
stayed true to Yulupa’s mission of offering
high quality, low-cost wines, with exceptional
food pairing ability. It is little wonder that so
many restaurant and hospitality venues now
offer the Yulupa wines by-the-glass and in
their catering programs. Today, over 130,000
cases of Yulupa are sold in the United States
and abroad. The brand’s success speaks
for itself.
A Simple Philosophy
The earliest inhabitants of California demonstrated
their reverence for the earth and its bounty with the place
names they chose. One such place in Sonoma County, where
life-giving springs still feed a year-round babbling brook, the
Miwoks called “yulupa,” or “ever-flowing.” This Native American
lore was the inspiration for Kenwood Vineyards’ Yulupa wines.
The initial Yulupa wines were from the Yulupa Vineyard planted
near the Yulupa springs.
For almost two decades, Kenwood’s Yulupa wines have graced the tables
of some of America’s finest dining establishments. Designed exclusively for
restaurant and hotel accounts, Yulupa wines enjoy a broad customer base, from
large chain operators such as Landry’s Restaurants and Hilton Worldwide, to
smaller chains like Fogo de Chão, and single operator units such as the Wrigley
Mansion in Phoenix and Kinkead’s in Washington, DC. Paul Young, director
of sales and marketing for Kenwood, credits two simple reasons for the brand’s
success: restaurant-only distribution and high quality-to-price ratio. “We wanted
a brand that would sell only in restaurants and hotels, and that would deliver a
lot of flavor at a reasonable price,” he notes.
For Pat Henderson, senior winemaker at
Kenwood Vineyards, the winemaker’s craft
and art is based on a simple philosophy:
strive for quality. “If you have complexity and
good flavors, you have a quality wine,” says
Henderson. “With the Yulupa varietals we’re
looking for multidimensional wines. We don’t
want to have a Chardonnay that’s all oak or
a Zinfandel that’s all jam and no backbone.”
Henderson knows what he’s talking about. In
2009, he completed his thirtieth harvest as a
winemaker. After a 10-year stint as assistant
winemaker to Kenwood founding partner
Mike Lee, he went on to become head
winemaker at Hedges Cellars in Washington.
In 1998, he returned to Sonoma as winemaker
at Valley of the Moon, and in 2003 he took the
helm at Kenwood.
For Henderson, Yulupa wines are all about
food friendliness and price point. “We make
all the wines to be drinkable with food. It’s
part of the Yulupa program. We’re looking for
complexity, yes, but you don’t want the oak to
dominate the fruit. Oak plays an important role in the Cabernet, for example,
but it doesn’t take top credit. We want it to be about the fruit first.” Still, all of the
Yulupa wines have some measure of oak aging. The Chardonnay is a combination
of French oak and stainless steel aged wines; the Cabernet Sauvignon and Merlot
are aged for 20 months in French and American oak; and the Zinfandel is aged
for 14 months in American oak. “These wines are not getting bargain basement
treatment, that’s for sure,” says Henderson. “They have more stuffing, more
tannins, finish, and mouth-feel than typically found in other wines in their price
point.”
The Yulupa Advantage
Ed Costa earned his stripes in food and beverage management as owner and
operator of Vinalia restaurant in downtown Boston and its sister establishment
Revolution Rock Bar & Lounge. He moved on to become director of operations
at the Regent Boston at Battery Wharf, and then the food and beverage manager
at the Boston Harbor Hotel. Today, Costa hangs his hat at New York City’s fabled
Waldorf Astoria Hotel, where he manages day-to-day operations of the historic
venue’s prestigious program as executive director of food and beverage.
When asked about Kenwood’s Yulupa wines, Costa eagerly shares his support
for the brand. “We used Yulupa wines as our house pour at the Boston Harbor and
it was very well received,” says Costa. “They’re great food wines, not too heavy on
the reds, not too oaked on the whites. It’s a natural fit for the Waldorf.” Costa lists
Yulupa wines at Sir Harry’s, the Waldorf’s clubby lobby bar, for $14 a glass. He
admits the price is a bit steep and notes, “Because it’s New York and the Waldorf
Astoria, we can charge a bit more.” But, he insists, “People don’t get upset. We’ve
had the Yulupa wines for a long time and our customers are happy with them.”
He points to the Kenwood name as a big plus to serving the brand, and the fact
that customers aren’t exposed to Yulupa in wine shops or at the supermarket.
“People trust the Kenwood name, but they don’t see Yulupa at retail outlets. The
wines are easy to drink, yet deliver good flavor. Even sophisticated wine drinkers
can appreciate them.” Though the Waldorf serves its own private label sparkling
wine, Costa did list the Yulupa sparkler for a few months when his private label
“
These wines are not
getting bargain basement
treatment, that’s for sure.
They have more stuffing, more
tannins, finish, and mouth-feel
than typically found in other
wines in their price point.”
— Pat Henderson, senior
winemaker, Kenwood Vineyards
“
People trust the Kenwood
name, but they don’t see Yulupa at
retail outlets. The wines are easy
to drink, yet deliver good flavor.
Even sophisticated wine drinkers
can appreciate them.”
— Ed Costa, director of operations,
Regent Boston at Battery Wharf
was out of stock. “We tried several replacement
wines and the Yulupa was the best choice.”
Eric Willis, director of operations at the
Wrigley Mansion in Phoenix, Arizona, shares
Costa’s enthusiasm. The Wrigley Mansion, a
full-service restaurant and event venue, serves
the Yulupa Brut as its house sparkler. The inn
keeps its tables full with a variety of innovative
promotional programs, including “pay what
you want” dining several days a week and
half-price wine at all lunch seatings. “We pour
Yulupa Brut by the glass in the restaurant and
bar, complimentary at Sunday brunch, and at
most of our catered events,” says Willis. “It’s
got a great flavor profile, with a little extra
residual sugar, but it’s still palatable for people
who like a drier, yeasty sparkling wine.” Like
Costa, Willis sees a great advantage in pouring
a wine that is not available through retail
outlets. “On-premise only is a big advantage
for us,” he notes. “The guest’s perception is
that it’s a nicer sparkler than other wines,
because they don’t see it at the wine shop or
supermarket. It has a higher perceived value.”
Yulupa Cuveé Brut
Yulupa Chardonnay
Chardonnay, Muscat Canelli
Rich and full, with aromas of
ripe pear, honeysuckle, quince
and vanilla. Flavors of citrus,
pear, and toasty oak. Clean
and balanced with a lingering
lemon curd finish. Serve with
hearty salads, soft cheeses,
seafood, grilled fish, and light
pasta dishes.
Chenin Blanc, French Colombard,
Chardonnay, and Pinot Noir
Light and refreshing, with
aromas of citrus, pear, and
peach. A slight sweetness on
the palate, with flavors of ripe
pear and lemon zest. Medium
dry finish with a hint of yeast.
Serve with appetizers, salads,
fresh fruit desserts.
“I love my job,” Teresa Garcia, Kenwood Vineyards’
Yulupa Cabernet Sauvignon
Yulupa Merlot
Merlot, Cabernet Sauvignon
Ripe and rich aromas of dried
cherry, plum, cinnamon, and
bay leaf. Flavors of black
current and violet, over a
hint of earthiness. Distinctive
tannins and rich mouth-feel
that lead to a long elegant
finish. Serve with roasted
red meat, aged cheese, and
chocolate.
Cabernet Sauvignon, Syrah,
Petit Verdot
Soft and generous, with
aromas of black fruit
and chocolate. Flavors of
blackberry, cola, cassis, clove,
and cinnamon. Mediumbodied, with soft, rich
tannins; long, soft, and full
finish. Serve with roasted or
grilled lamb or beef, hearty
pasta, and aged cheese.
corporate chef, says unabashedly. “I really enjoy creating my own
style of ‘wine country’ cuisine.” Garcia, who grew up in a small
village near Guadalajara, Mexico, learned to cook in her mother’s
kitchen. She moved to the United States with her husband,
started a family, and eventually took a job as culinary assistant at
Kenwood Vineyards. Three years later she was promoted to head
chef. “I learned to cook professionally and to speak English right
here at Kenwood Vineyards,” she says proudly. Whether sweet
or savory, Garcia’s style of wine-country cuisine has its roots in
Mexico’s culinary traditions. She prefers rich and spicy dishes,
with bold flavors that contrast and complement the Yulupa wines.
Her list of favorites include:
• Brie and Pear Quesadilla, paired with Yulupa Sparkling Brut
• Parchment Baked Sea Bass with Papaya Mango Salsa,
paired with Yulupa Chardonnay
• Braised Beef Short Ribs, paired with Yulupa Cabernet Sauvignon
• Yulupa Zinfandel Peppercorn Sauce
(for use as a marinade or condiment)
• Mocha Pots de Crème, paired with Yulupa Merlot
Brie and Pear Quesadilla
By Teresa Garcia, Corporate Chef
Kenwood Vineyards, Kenwood, CA
Yield: 24 appetizers
Yulupa Zinfandel
Zinfandel, Petite Sirah
Bold and ripe aromas of black
fruit, fig, and mocha. Flavors
of blackberry jam, toffee, and
baking spices. Soft, lingering
fig compote finish. Serve with
turkey, roasted game, and
bold cheese.
For additional recipes from the
Kenwood Vineyards kitchen,
visit isantemagazine.com/
kenwoodvineyards.html
4 flour tortillas
1 large red onion, slivered
3 ripe pears, cut in 1/4-inch slices
1 small round brie cheese, sliced thin (about 6 oz)
2 serrano or jalapeño chiles, finely chopped
With a fork, pierce the flour tortillas several times and bake until
light golden brown. Sprinkle the tortillas with the red onion and
place the pear slices in a pinwheel shape on the tortilla. In the
opposite direction, lay slices of brie to cover the pears. Sprinkle
the chopped chiles over the cheese. Bake at 325°F until the
cheese is melted. Cut into six mini-wedges and serve.