Tag Archives: nadia wines

Three Wines for Three Wedding Styles

Perhaps we’re just wedding-crazed around here, but lately, it seems that trends for the Big Day are seriously rolling high. We at Parker Sanpei recently investigated a few common wedding styles – contemporary, rustic, and modern – and paired wines from one of our favorite wineries, Laetitia Vineyard & Winery. Have a look.

Classic Glamour

GlamourFor their big day, some couples go truly big with timeless glamour and touches reminiscent of old Hollywood or a night at the Ritz: ruby red lips, white roses, long trains, and tall cakes. For a classic nuptial, the best wine is a classic sparkler like Laetitia Vineyard & Winery’s Brut Cuvée. Tiny streams of bubbles bring convey notes of red apple, lemon chiffon and juicy pear laced with aromas of fresh-baked challah bread. This festive sparkling wine – comprised of Pinot Noir, Chardonnay and Pinot Blanc – is delightful sipped alone, paired with hors d’oeuvres, risotto or vegetable dishes, or poured specially for a toast to the happy couple.

A Rustic Affair


A rustic-chic wedding can feel as comfortable and authentic as a favorite pair of blue jeans. Maybe the bride wears vintage; maybe the reception is held beneath twinkling lights hung high in a country barn. But however rustic the event leans, wine from Laetitia’s sister brand, NADIA, is always an elegant match. Comprised of the Santa Barbara Highlands Vineyard’s finest Bordeaux and Rhône-variety grapes, NADIA Wines eloquently express the remarkable high-elevation terroir of the Sierra Madre Mountains in limited-production lots. For flavor-forward cuisine like charred meats or grilled pizza, go for the NADIA Cabernet Sauvignon, which offers notes of concentrated dark fruits, a hint of clove and toasty graham cracker, balanced tannins and a long finish.

Thoroughly Modern Marriage

MODERNToday’s contemporary weddings blend high design with playful touches that run the gamut from brightly-colored and patterned cakes to outlandish tropical floral arrangements. Fresh, locally-sourced cuisine that’s big on flavor pairs perfectly with Laetitia’s Reserve du Domaine Pinot Noir. Marked by notes of juicy red berries and rich earthiness, the Reserve du Domaine Pinot Noir boasts flavors and aromas of vine-ripened boysenberry and smoked truffle flavors that contribute to the wine’s firm structure and supple grip. Pair this playful Pinot with succulent veal or fresh ratatouille for a meal – and a day – not quickly forgotten.

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Seductive Wine and Cuisine Ideas for Valentine’s Day

When it comes to romance, Laetitia Vineyard & Winery has the wine covered. Beautifully, we might add.

45_1bfa589a1e7e8eaa18eb401498656fe5From its ideal position on California’s picturesque Central Coast, Laetitia offers a wide array of wines from estate fruit that have been seducing palates for over thirty years. Whether it’s their traditionally-crafted sparkling wine or lusty Pinot Noir, Laetitia knows how to flirt. And with February 14th swiftly approaching, Laetitia Vineyard & Winery employees have weighed in on how they’re planning to woo their Valentine with a special meal paired with (what else?) Laetitia estate wine.

  • Sara Nesper, Vineyard Accounting and Contracts Manager, plans to pick up a freshly-baked baguette and a wedge of Abbaye de Belloc sheep’s milk cheese to pair with the nuanced flavors and aromas of Laetitia Single Vineyard La Colline Pinot Noir.
  • Vice President Vineyard Operations, Lino Bozzano, cooks up homemade chile rellenos with pasilla peppers grown in the Laetitia employee garden. After fire roasting and peeling the peppers, he stuffs sharp cheddar into each and fries them in a light batter before serving alongside the well-structured and aromatic Laetitia Whole Cluster Pinot Noir.
  • Viticulturist Dave Terry goes cozy and casual with a bottle of sumptuous NADIA Trio (Cabernet Sauvignon, Syrah and Merlot blend) and orders a pizza.
  • Randy Wilkerson, Senior Accounting Associate opts for pink bubbles – Laetitia Brut Rosé – with surf and turf, a baked potato and green beans.
  • And don’t forget the chocolate! Kylie Burd, Hospitality & Vineyard Accounts Payable likes her dark chocolate fondue paired against the dark fruit and spice notes in the Laetitia Reserve du Domaine Pinot Noir.

To celebrate this Valentine’s Day in effervescent style, Laetitia is offering a three-year vertical of its popular Brut Rosé (2008, 2009 and 2011, as the Brut Rosé wasn’t made in 2010) for $76.50 plus tax ($69 for Wine Club). Visit the Laetitia Vineyard & Winery tasting room or www.LaetitiaWines.com to order.

MAMA_WalnutTruffleThe winery is also holding a chocolate and wine pairing on Feb 13th featuring San Luis Obispo artisan chocolatier, Mama Ganache. On Thursday, February 13, from 6 to 8 P.M., guests will taste ten chocolates made especially for pairing with Laetitia and NADIA Wines, including: 

Tickets to this indulgent event are $25 or $20 for Wine Club members. Guests must be 21 and over. To reserve, please call 805.474.7641.

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A Knack for Sustainability

An entrepreneurial family champions sustainability at Laetitia Vineyard & Winery

Selim Zilkha and Nadia Zilkha

Selim Zilkha and Nadia Zilkha

Selim Zilkha has spent a lifetime searching out sustainable solutions to life’s everyday complexities. With a background in such varied industries as retail for mothers-to-be and their babies, natural gas exploration and renewable energy, Zilkha’s most pleasurable pursuit by far has been implementing sustainable methods at Laetitia Vineyard & Winery, on California’s Central Coast.

Born into a banking family in Baghdad, Zilkha bought the Laetitia property in 1998 with high hopes of moving the winery toward self-sufficiency. His first order of business was amassing a team of people who caught the vision, starting with his own daughter, Nadia Zilkha, in marketing.

“I grew up discussing business with my dad and learned a lot,” says Nadia, “watching him make decisions, take risks and encourage his employees to be autonomous and empowered.” Nadia has focused on marketing, conveying the Laetitia message of elegant Pinot Noir and sparkling wines crafted from the best of both ancient and modern sustainable methods.

Laetitia Vineyard & Winery

Laetitia Vineyard & Winery

As for sustainable farming practices, Vice President Vineyard Operations, Lino Bozzano, has worked closely with Zilkha to employ creative methods such as cover-cropping and goat grazing, which preclude the need for harmful pesticides and herbicides or tractors that run on fossil fuels. President and Head Winemaker Eric Hickey has been instrumental in completing and championing the Vineyard Team’s progressive Sustainability In Practice (SIP) certification process, of which Laetitia is a founding participant.

One of Zilkha’s next dreams for the Laetitia property is better energy efficiency. “We are always looking into various ways to grow our own energy,” he says. “Specifically, we are looking at utilizing the land between the rows to grow alternative energy crops such as Camelina to make biodiesel, which could offset our diesel usage on the ranch.”

“Other pursuits in the ways of sustainability on the ranch include a complete analysis/retrofit of our irrigation system to ensure that we are accommodating the needs of the different soil types on the ranch, as well as more mechanization (to assist in the labor shortage) and employing bio control strategies, such as raptors and falcons to hunt and feed on animals which attack the grapes.”

The Laetitia goats

The Laetitia goats

Today, Laetitia Vineyard & Winery and its sister brand, NADIA, are thriving benchmarks by which many producers are measured.  “Differentiating our wine from others in the region while still honoring its similarity is both challenging and exciting,” says Nadia.

Since moving to New York several years ago Nadia’s role with the winery has changed slightly, though she still represents the Laetitia and NADIA brands on the East Coast.  “I’ve really enjoyed working alongside my father, who has taught me a great deal. He’s fascinated with technology and encourages our team to apply it both in farming and in winemaking.”

She adds, “I also love working alongside our team, learning from Eric and Lino, and working to improve our portfolio with each vintage.”

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