On September 6th, 2009 – Anita Gouloomian and I were married in the midst of a beautiful vineyard in Napa Valley as the sun was setting over the Mayacamas mountains, casting it’s warm glow over the vineyard.  We were surrounded by our closest family and friends and it was truly the happiest day of our lives.

To personalize this wonderful day my father was our Officiant and he did a magnificent job.  Douglas Houser, an amazing guitarist we discovered a year ago at Compadres in Napa, played serveral of our favorite songs such as “Black Bird” for prelude, “Crazy Love” for the Bride’s entrance, and “Happy Together” to get the party started.

Our wedding was 100% the way we envisioned it and a lot of that is due to Matt Guyot and his amazing staff at Brix Restaurant. They provided an outdoor lounge right on the vineyard for our guest to relax and enjoy their champaign with hors d’ouvres.  Knowing that Brix would only serve the best food in their area, I had the great honor of choosing the wines to compliment this special day.

Schramsberg: Blanc de Blanc ($36.00) was the obvious choice.  It’s my favorite sparkling wine and it’s from the Napa Valley (my home).  My first rule for choosing the wines was that they all had to come from this valley.  Not just because it holds a special place in my heart, but also for our guests outside the county.  I wanted them to drink the best juice from the valley.  It went so well with our hors d’ouvres: Tuna Tartar, Spinach Croquette, Teriyaki Steak, and mini Cheese Pizzas, that we had to order additional bottles!

For the main course I chose two wines for our guests.  For those who ordered the Roasted Chicken, I recommended the Frank Family Chardonnay ($32.50). A crisp fruity chardonnay with a very elegant taste of butter on finish.  It was the perfect pairing for our Butter Lettuce with pink lady apples and candied almonds. For those who chose the Filet of Beef (Amazing!) I recommended the Girard Old Vine Zinfandel! ($24.00).  I tip my hat to the restaurant staff for serving this wine in a decanter because it was spectacular. Crisp red fruit and a light note of tobacco on the finish, an excellent wine for a BBQ or a afternoon burger, let alone a pristine Filet of Beef.

But wait, it gets better.  I had a very special wine just for our table… the Best Cabernet Sauvignon I’ve ever tasted!

2004 Kelleher Cabernet Sauvignon ($67.00). The Bible says that on the seventh day God rested.  I’m a firm believer that He vacationed in Oakville and blessed this vineyard on the way out.  No joke, this wine is a big deal.  Okay, I may exaggerate a little but I’m super serious about this wine.  This Cabernet is the perfect balance of Fruit & Oak and comes from their vineyard right outside the restaurant.  It’s a medium bodied red wine with a long finish.  Something everyone should experience at least once in their lifetime.  Winemaker Craig Becker is a genius.  Brix also serves this wine by the glass, but make sure you order the 2004.  The 2005 is available but I think it could use a little more cellar time.

Our deepest thanks to Anne Gingrass-Paik, Executive Chef at Brix Restuarant.  She did an excellent job and I suggest everyone visits Brix Restaurant to pair her Filet of Beef with the ’04 Kelleher.  You’ll thank me later.

Your also probably thinking “Wow, these wines sound fantastic but who took these amazing photos?  I must know so I can book them for my next event.” That would be the lovely Dorothy Hatchel. She’s a wonderful person and ALL of her wedding photos turned out magical.  I highly recommend her.  Cheers!