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Boysenberry Pie

Melanie Wong | | Jul 9, 2006 10:21 PM

Last weekend the Napa Valley Vintners sponsored dinners for symposium attendees at a number of individual wineries. I was lucky to be assigned to my first pick, Schweiger Vineyards. I was interested in it because it was new to me. In the past, I'd enjoyed Schweiger's Merlot, plus I wanted to learn about Spring Mountain district terroir. I knew it would be a smaller affair with more opportunities for one-on-one interaction than the larger winery events. When I saw the homemade Boysenberry pie on Sally Schweiger's kitchen counter, I couldn't help but grin knowing that I had made the right decision to come here. Her home cooking is outstanding --- Cheese-filled lemon risotto arancini, prosciutto-wrapped fresh figs, and tuna tartare on sesame crisps accompanied by 2005 Sauvignon Blanc; Dungeness crab and avocado salad with champagne vinaigrette and tostada chips with 2003 Chardonnay; and grilled pork tenderloin with Cabernet Sauvignon cumberland sauce and roasted summer vegetables with the 2002 Cabernet Sauvignon. Yet for me, the star was the double-crusted Boysenberry pie ala mode.

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Dessert was accompanied by the Cabernet "Port" V, my favorite of the high quality wine portfolio here. Sally said that she'd bought the organic boysenberries at the Friday farmers market in St. Helena. The taste of these berries was a new discovery for the visitor from the UK, more high-toned and delicate than blackberries and more full flavored than raspberries. We three guests agreed that we had struck gold in Sally and Fred Schweiger's hospitality.

Schweiger Vineyards is open to the public for wine tasting by appointment. It is also available for receptions and group events.

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