Connections to the Soul – Alma de Cattleya Wines by Bibiana González Rave

Having written about Alma de Cattleya wines produced by Columbia native turned Sonoma County vintner, Bibiana González Rave, I was excited to try to more. Those I had tasted earlier, a lush 2019 Sauvignon Blanc and fruit-forward 2019 Rose of Pinot Noir were notable examples of what this talented winemaker can produce. This time, I poured the 2021 Chardonnay and 2021 Pinot Noir (sent as samples), two wines that reflected the quality I had experienced earlier.

Cattleya wines is named after the national flower of Columbia, a fitting homage to Bibiana’s native home. Alma de Cattleya signifies the “soul of the land that gives life to her wines as well as her own soul put into each drop of wine that makes it to the bottle.” (Alma is the Spanish word for “soul.”)

Bibiana Gonzalez Rave and her husband Jeff Pisoni – Photo Credit: Shared Notes Wine

Bibiana González Rave Realized Her Dream to Become A Winemaker

At the age of 14, Bibiana González Rave knew that she wanted to be a winemaker. Although she had little to no exposure to the wine world in her home country of Columbia, she knew that wine, considered by her family as a luxury, revealed an incredible amount of history and tradition. Bibiana was hooked. In Columbia, she studied chemical engineering and business after which she excelled in her studies of viticulture and oenology in Cognac, France. Her resume is extensive and lauded. She worked with some of the most highly regarded wineries in France and learned that “what you give to the land with your day-to-day dedication will always be present in the wines you craft.”

Bibiana’s first California vintage was 2004 and since then, she has worked harvest in South Africa and at a plethora of wineries in California. After a stint as winemaker at Lynmar Estate from 2009-2012, she started her own label Cattleya Wines along with Shared Notes venture with husband Jeff Pisoni. She’s also Consultant Winemaker for wineries in Sonoma and Napa Valley where her philosophy towards crafting outstanding wines is firmly in place.

Bibiana González Rave wants her wines to be accessible, affordable and, of utmost importance, to be shared and enjoyed with friends and family. With each sip, these wines embrace the soul of her California home with its vineyards, orchards and farms, the love for her homeland and those important to her there. For more inspiration, check out her website here and my previous article about Bibiana González Rave here.

Alma de Cattleya Wines Are Meant to Be Shared and Paired

If Bibiana’s goal is to offer wines that pair beautifully with food, friends and family, then she succeeded with her new releases of 2021 Chardonnay ($28) and 2021 Pinot Noir ($30). I heartily recommend each to be shared with others and complemented with your favorite foods. In my case, I honored the bounty of local farmer’s market finds with two special dishes.

The 2021 Chardonnay was a delight with its bright aromas of crisp pears, peaches, apricots, lime and yellow florals. On the textured palate, I found Michigan apples, lemon cream, and vibrant citrus with food friendly acidity and a thread of minerality from the first sip to the last. Chardonnay grapes were cultivated in vineyards between the Sonoma Coast and Russian River Valley, harvested at night and gently pressed in the winery. The wine was aged in neutral barrels and stainless steel for 11 months prior to bottling. Sipped with Corn Chipotle Chowder with a green salad and crusty bread, the fruit, acidity and very light oak notes of the Chardonnay were exceptional. Find the chowder recipe here.

When you’re seeking a balanced, cool climate Pinot Noir with pure fruit notes, taste 2021 Pinot Noir from Alma de Cattleya. Intense aromas of rich plums, juicy black cherries and spice wafted from the glass. Concentrated flavors of pure red berries, cherries, and pomegranate on the palate were lifted with vibrant acidity and soft tannic structure. Grapes were grown on the Sonoma Coast near the Pacific Ocean, hand harvested at night then sorted at the winery. After a gentle press, the wine was aged in both neutral and new barrels for 11 months before bottling. The pairing? I made Pasta with Roasted Vegetables, Tomatoes and Basil served at room temperature and poured the 2021 Pinot Noir (slightly chilled) for a taste sensation.

Pasta with Roasted Vegetables, Tomatoes, and Basil

Print recipe

Ingredients

Nonstick vegetable oil spray
3 red bell peppers (cut into 1/2 inch pieces)
1 1/2 Medium eggplants (unpeeled, cut into 1/2 inch pieces)
2 1/4 cups 1/2 inch pieces peeled butternut squash
1 1/2 Large yellow crookneck squash
6 tablespoons olive oil
1 1/2lb penne pasta
3 Medium tomatoes (cored, seeded, diced)
3/4 cups chopped fresh basil or 2 14 tablespoons dried
3 tablespoons balsamic vinegar
2 garlic cloves (minced)
3/4 cups grated Parmesan cheese

Directions

Step 1
Preheat oven to 450 degrees Fahrenheit. Spray large roasting pan with nonstick spray.
Step 2
Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
Step 3
Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.
Step 4
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and reserve 3/4 cup cooking liquid.
Step 5
Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 3 tablespoons oil, vinegar and garlic. Toss to combine.
Step 6
Season pasta to taste with salt and pepper, adding reserved cooking liquid tablespoon by tablespoon to moisten, if desired.
Step 7
Mound pasta on platter. Sprinkle with Parmesan and serve.
Step 8
This can be made 2 hours ahead. Cover and keep at room temperature.