Peter Michael Wines At Sean's American Bistro

In 1982 Sir Peter Michael established the Peter Michael winery on a square mile of rocky volcanic ridges that form the western face of Mount St. Helena in Sonoma County. From the beginning, the wine growing philosophy was modeled on the French tradition infused with a few modern influences:

One, the vineyard terroir would be the single most important feature. Two, the wines would be elegant rather than overstated. Three, there would be a hundred-year commitment to the development of a great estate.

To drink a Peter Michael wine is to experience the flavor and aromas of a vineyard. The philosophy of the winery is irrevocably purist – whatever the vineyard gives becomes the wine. Winemaking serves exclusively to preserve the quintessential character, flavor and personality of each vineyard so as to convey a sense of place, or “terroir.”

Only premium hillside vineyard fruit is selected for Peter Michael wines. Vineyards from our estate located on the slopes of Mount St. Helena in Eastern Sonoma County, the Alexander Mountain Estate above Alexander Valley, and the Pisoni Vineyard in the Santa Lucia Highlands provide the foundation for the intense flavors and aromas in our wines. Each wine is a single-vineyard bottling representing the unique characteristics of its site.

Fires and Grapes weave their way through the history of Sugarloaf Ranch and the surrounding area. Discover the past starting with ancient Indian tribes, the Spaniards and early settlers and the legacy left for those living on and around Sugarloaf Ranch.

Then follow the Estate Tour of Sugarloaf Ranch from its top high up the slopes of Mt. St. Helena to the gardens and parkland settings on the floor of Knights Valley.

Asparagus In The Spring

Asparagus: Spring’s Most Versatile Vegetable

Fresh asparagus is available in greenmarkets in the East and Midwest through the end of June. But here in California, the season began a few months ago — a great thing, as this is a vegetable I never tire of. There’s a lot you can do with asparagus besides just eating it unadorned, steamed for five minutes or — if you’ve got nice, fat stalks — roasted. Delicate, thin stalks go wonderfully with eggs, either stirred into scrambled eggs or tossed with a vinaigrette and finely chopped hard-boiled eggs. I love to toss asparagus with pasta, and I often use it in soups. Children seem to like it, too. If the family table has seen too much broccoli, asparagus makes a fine alternative.

When cooking asparagus, you must first break off the tough stem ends by bending the stalk. Save and simmer the ends to make a delicious broth. (In traditional Indian and Chinese medicine, the ends are commended for their diuretic properties and used to “strengthen” the reproductive system.)

The tender, edible part of this lovely plant is an excellent source of vitamin K, folate, vitamin C and vitamin A, as well as a very good source of a number of other nutrients, including tryptophan, B vitamins, manganese, dietary fiber, phosphorus and potassium. All this comes in a very low-calorie package: there are about 40 calories in a cup of cooked asparagus.

Roasted Asparagus

Roast asparagus this way and it becomes positively juicy. You’d think one pound would be enough for four people, but in my experience the thick stalks — the best kind to use — are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.

2 pounds thick asparagus, woody ends snapped off

2 teaspoons extra virgin olive oil

Salt and freshly ground pepper

1 teaspoon fresh thyme leaves (optional)

Fresh lemon juice (optional)

1. Preheat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.

2. Remove from the heat, toss with the thyme and season with lemon juice if desired.

Yield: Serves four to six

Advance preparation: If you want to serve this hot, there’s nothing to do in advance; however, you can serve it at room temperature. Don’t add the lemon juice until just before serving.