415 Acres of Prime Santa Ynez Land

Lila and I went out last weekend to visit Refugio Ranch--the estate vineyards for Refugio Ranch wines.

Nestled against the flanks of the Santa Ynez Mountains, south of the Santa Ynez River, the 415-acre ranch is idyllic. Planted meticulously, with great care given to harmonizing with nature and insuring the vineyards are sustainable, the land yields rich, quality fruit that winemaker Ryan Deovlet crafts into his expressive and beautifully-balanced wines.

The Refugio Ranch portfolio currently has five offerings: the 2011 Sauvignon Blanc, with a creamy mouthfeel thanks to barrel time sur lies, has stone fruit, pear and soft apple flavors with nice acidity. The 2010 Triadora is an aromatic and mineral laced Sauvignon Blanc from a vintage that allowed slow ripening for the grapes with additional complexity. The 2011 Viognier is highly aromatic but not overly sweet, with a delicacy that is very appealing. The 2010 Ineseño is 60 Roussanne and 40% Viognier with nice balance. The 2009 Barbareño is a stunning wine, deep and rich, made with 65% Syrah and 35% Petit Sirah.

The picnic tables where we will have our picnic lunch, under an enormous oak tree, has a view of the house and vineyards to one side and a view of the Santa Ynez Valley to the other. It should be a wonderful day's outing with our friends from Inside Wine Santa Barbara!

Tama's Sweet Corn Pone

INGREDIENTS
3 fresh ears of corn
4 tablespoons salted butter
2 cups fresh corn kernels (about 3 ears of corn)
4 eggs 
1/4 cup sugar 
1/2 teaspoon salt 
1 cup half-and-half
4 tablespoons flour
1/2 teaspoon vanilla extract
nutmeg
olive oil or pan spray

DIRECTIONS
Preheat the oven to 350 degrees. With a sharp knife, cut the kernels off the corn cobs and set half aside. Put the other half into a food processor. Melt the butter and set aside to cool. Add the food processor the eggs, sugar, salt, half and half, vanilla and flour and blend until smooth. Mix in the cooled melted butter. Stir in the remaining kernels--do not puree.

Spray a 1 1/2 quart (8" x 8") baking dish with olive oil or pan spray. Pour into your baking dish, then sprinkle nutmeg on top. Bake until firm and golden brown, about 45 minutes. Let cool for five minutes before serving warm.