WBC16 Pre-Conference (Part 4): Wente Vineyards & The Winemakers Studio

The Winemakers Studio at Wente Vineyards – An interactive space at Wente Vineyards in California that allows visitors to take different classes focused on grape-growing, winemaking, and wine tasting activities. The offerings are seasonally inspired and change throughout the year. Cheers! | AGlassAfterWork.com

The Winemakers Studio at Wente Vineyards – An interactive space at Wente Vineyards in California that allows visitors to take different classes focused on grape-growing, winemaking, and wine tasting activities. The offerings are seasonally inspired and change throughout the year. Cheers! | AGlassAfterWork.com

Wente Vineyards

Wente Vineyards

After leaving Murrieta’s Well, our group headed to Wente Vineyards proper. The Wente family started their vineyard on this property in 1883 with 47 acres. Since then, they went on to create the first California varietal wine label—a Sauvignon Blanc–and are recognized as the oldest continuously operating, family-owned winery in California.

The Winemakers Studio at Wente Vineyards

The Winemakers Studio at Wente Vineyards

In addition to the tasting room and winery tours that most vineyards offer, Wente Vineyards also has The Winemakers Studio, which is an interactive space that allows visitors to take different classes focused on grape-growing, winemaking, and wine tasting activities. The offerings are seasonally inspired, so they do change throughout the year.

Our blogging group didn’t have enough time to do the full version of the current class offerings. Instead, we did mini versions of 4 of the sessions—the Black Glass Blind Tasting, the Wine Aroma Discovery, Size & Shape Matters, and the Wine & Food Pairing.

The Winemakers Studio Double Blind Tasting

The Winemakers Studio Double Blind Tasting

Black Glass Blind Tasting
Duration: 60 minutes
Price: $35
This session is a double blind tasting, which means that not only do you not know what the wine is before you taste it, but also you can’t even see what you’re drinking. Instead, you have to use smell and taste to determine what wine is in the glass. While it may seem easy to differentiate between a red and a white wine, what happens if a rosé is thrown into the mix? Or a sweet wine?

The first wine in our double blind tasting had lots of tropical fruit characteristics, particularly guava and mango, mixed with some pineapple and grapefruit. I also thought that I detected a hint of flowers on the nose. It had medium acidity and alcohol with a light-to-medium body. I really liked the wine and was pleasantly surprised because the slightly floral aspects made me think it was a Viognier, and I don’t tend to like Viognier. It turns out, though, that I was completely wrong. The wine was Sauvignon Blanc–2015 1846 Wines Ghielmetti Vineyard Sauvignon Blanc (SRP $24). Maybe that explains why I liked it so much?

The second wine had dark fruits, chocolate, and olive characteristics. I also thought there was a hint of flowers, maybe violets. The wine had medium acidity, medium-to-full body, and medium-to-strong tannins. The floral notes let me astray again. I guessed that the wine was a Cabernet Franc (as did everyone else in the room except for one person). The wine ended up being a Cabernet Sauvignon–2013 Nottingham Cellars Livermore Valley Cabernet Sauvignon (SRP $60).

The whole experience was a lot of fun. While there were certain characteristics that we all picked up, there were others that made us each think differently about the wines. That said, we all really liked the wines we tasted, so I think the important take away is that while we each had different tasting notes, we all liked drinking the wine!

The Winemakers Studio Aromas

The Winemakers Studio Wine Aromas Discovery

Wine Aroma Discovery
Duration: 90-120 minutes
Price: $55
This session was fun and very challenging. At the end of the table, there were three vials from a wine tasting aroma kit that we were supposed to identify. To help with that identification, all around the table there were glasses filled with objects that are often used to describe wine characteristics—chalk, coffee, stones, grapefruit, nutmeg, etc.—and we were supposed to sniff the objects to help us isolate those specific aromas.

I was able to identify two of the three vials, but more than anything, what I enjoyed about this session was the ability to really spend time focusing on the characteristics of each object. It reminded me of when I was studying for my wine exams and how I would constantly be sniffing things in our spice rack or buying strange food to really get used to identifying the unique characteristic of each smell and taste. Sticking your nose in a glass full of chalk really gives a sense of what a wine with chalk characteristics would smell like.

My biggest takeaway from the session was that while I did ok with my identifications, it’s time for me to go back to my basics for a refresher.

The Winemakers Studio Size and Shape Matters

The Winemakers Studio Size and Shape Matters

Size & Shape Matters
Duration: 60 minutes
Price $35

I will say upfront that this session made the biggest impression on me. The purpose was to determine if the size, shape, and overall construction of a wine glass really impacts how a wine smells and tastes. There were four glasses on the table in front of us—a generic restaurant-type glass, a Chardonnay glass, a Pinot Noir glass, and a Bordeaux glass.

Let me start by saying that I went into this experiment thinking that while there might be a touch of a difference, it would be minimal. I was under the impression that unless the wine drinker was very sophisticated that the difference in glasses would be negligible. I was very wrong…

There is a caveat, though. I think the differences between the Chardonnay, the Pinot Noir, and the Bordeaux glasses were negligible. Not that there wasn’t a difference. There was. And, I can see how using the glass that is made for the specific wine can be the difference between enjoyment and making the wine sing, but I think that a well made set of Bordeaux glasses can do the job (and I intend to invest in my own set).

The big difference really occurred between the generic restaurant-type glass and the fancy glasses. Holy cow! The generic glass swallowed all of the aromas. It left me with the impression that the wine were tasted had very little to offer and that, honestly, it wasn’t very good. It was a wine that I would give 2.5 or 3 corks. That same wine in the Chardonnay glass was complex and wonderful. It was a wine that I would give 4.5 corks. For a glass to make that much of difference in the same wine floored me. It’s an experiment I think every wine lover should do.

The Winemakers Studio Food and Wine Pairing

The Winemakers Studio Food and Wine Pairing

Wine & Food Pairing
I don’t see this particular session on the website, although there is a 60-90 minute wine & cheese session for $55 and a wine and chocolate pairing session for $15. The food in our session was delicious, and it paired nicely with both the 2014 and 2015 Cuda Ridge Wines Semillon. In fact, as sometimes happens with good pairings, the food significantly improved both of the wines. All that said, I felt like this session was the least interesting of the four. I’d rather do a wine pairing dinner at a nice restaurant and spend the money to do one of the other more unique sessions at the Winemakers Studio.

Question of the Day: What are your thoughts on the impact of wine glasses on how a wine tastes? Do you have fancy wine glasses for different types of wine? If you do, do you use them?

WBC16 Pre-Conference (Part 3): Murrieta’s Well Estate Vineyard

Murrieta’s Well Estate Vineyards – Ranging from $24-$30, these 3 wines from the Livermore Valley in California are all small production and absolutely delicious. There was one rosé wine, one white wine, and one red wines, and none of them should missed. Cheers! | AGlassAfterWork.com

Murrieta’s Well Estate Vineyards – Ranging from $24-$30, these 3 wines from the Livermore Valley in California are all small production and absolutely delicious. There was one rosé wine, one white wine, and one red wines, and none of them should missed. Cheers! | AGlassAfterWork.com

The view of Murrieta's Well and the picnic area fro the tasting room balcony

The view of Murrieta’s Well and the picnic area fro the tasting room balcony

The second day of the pre-conference excursion in Livermore Valley Wine Country started off at the Murrieta’s Well Estate Vineyard. We were greeted by Carolyn Wente, fourth generation winegrower and CEO of the Wente Family Estates, as the vineyard is owned by the family even though it is a separate vineyard and has it’s own winemaker.

Murrieta's Well

Murrieta’s Well

As we stood outside, Ms. Wente explained that the property was pays homage to Joaquin Murrieta (also know as the Robin Hood of El Dorado) who discovered it in the 1800s while he was in California looking for his fortune during the California Gold Rush. Murrieta used to water his horses from a well in the area.  On the current estate, “Murrieta’s Well” taps into a fresh underground spring.

Our breakfast and tasting table setup

Our breakfast and tasting table setup

After learning about the history of the property, we saw the newly renovated wine-club-members-only patio, which is gorgeous with its backdrop of the vineyard and mountains, and the new tasting room, which is sleek and modern while still being warm and inviting. The tasting room also has a balcony overlooking the picnic area and Murrieta’s Well.  Then, we headed to the event space for breakfast and a brief wine tasting. The room was lined with barrels and had sparkling chandeliers. From the moment I walked in, I couldn’t help but think that it would be the perfect site for a wedding reception.

Wine Blogger Breakfast of Champions

Wine Blogger Breakfast of Champions

Then it was time to eat!  Normally, when I think of breakfast and wine, I automatically think sparkling (as I’m sure is the case with most people). So, I have to admit that I was very skeptical about the morning pairings because there wasn’t a sparkling wine to be seen. Instead, we had the 2015 Murrieta’s Well Dry Rosé, 2014 The Whip, and 2013 The Whip…and wow, did I learn that regular wine can be as good (if not better) with breakfast food.

2015 Murrieta's Well Dry Rosé - At $30, this rosé wine from California is a little pricey, but worth the splurge. It’s the type of wine you’ll want to open for night relaxing on the porch or an intimate gather with friends. Rating: 4.5 out of 5 | AGlassAfterWork.com

2015 Murrieta’s Well Dry Rosé

2015 Murrieta’s Well Dry Rosé
Price: $30
Grapes: 55% Grenache & 45% Counoise
Cases produced: 400
Medium-to-dark pink
Strawberries and stone fruits on the nose
Strawberries, grapefruits, and roses in the mouth
Light-to-medium body with nice acidity
Pairing: Absolutely amazing with the scrambled eggs with chives
Overall, loved this wine, but do think it’s a little pricey for a rosé
4.5 Corks

2014 The Whip– At $24, this white wine blend from California will blow you away. It’s nicely balanced, easy to drink, and is a perfect pairing option for appetizers, dinner, or just talking with friends and family. Rating: 4 out of 5 | AGlassAfterWork.com 2014 The Whip

2014 The Whip

2014 The Whip
Price: $24
Grapes: 29% Semillon, 27% Chardonnay, 18% Sauvignon Blanc, 12% Orange Muscat, 8% Muscat Canelli, and 6% Viognier
Cases produced: 260
Medium straw yellow
Whoa flower blossoms! They mix with limes, stone fruits, and honeydew melon on the nose
Flowers, tropical fruits, and melon mix with tart citrus in the mouth
Medium body with nice acidity and hint of creamy sweetness
Pairing: Delicious with my strawberries and pineapple
Overall, I tend to be skeptical of white blends with this many grapes, but I was completely blown away by this wine. It’s nicely balanced, easy to drink, and definitely a wine I would pick on my own.
4 Corks

2013 The Spur– At $30, this red wine blend from California is worth every penny. Every sip will make you want to sigh and go back for more. Plus, it pairs beautiful with food; think meats of all kinds. Rating: 5 out of 5 | AGlassAfterWork.com

2013 The Spur

2013 The Spur
Price: $30
Grapes: 40% Petite Sirah, 26% Cabernet Sauvignon, 10% Petit Verdot, 8% Merlot, 8% Cabernet Franc, and 8% Malbec
Cases produced: 345
Medium-to-deep ruby with flecks of purple
Juicy dark cherries, blueberries, and nutmeg mixed with chocolate dust, pepper, and damp earth both on the nose and in the mouth
Medium-to-full body with good acidy and strong tannins
Pairing: This wine was made to be paired with bacon and sausage. I couldn’t get enough of the pairing…taking a bite of one then sipping my wine and sighing before going back for more.
Overall, this is a not-to-be-missed wine. I wish I had more time to luxuriate over this wine.
5 Corks

murrietas-well-estate-vineyard-instagramMy final thought is that Murrieta’s Well Estate Vineyard is intimate, beautiful, and welcoming, and the wines were absolutely wonderful. I enjoyed everything so much that I’m actually contemplating joining the 4-bottle wine club. If Hubby and I lived closer, joining wouldn’t even be a question because there would be few things as enjoyable spending our weekends on the patio while noshing and sipping their outstanding wine.

**It seems like Murrieta’s Well wines have been a big hit with other bloggers too. To read some other thoughts, check out:

Question of the Day: What are your thoughts about wine and breakfast/brunch? Do you tend to gravitate towards sparkling or do you order still wines?

A Storybook Zin for a Not-So-Storybook Day

The first week back at work after vacation is always rough, but last week was particularly so for me. Not only had I spent 10 days out of the office hardly checking email, but also I had already spent more than half of August traveling (some work, some personal) because Congress was on recess for 7 weeks. The pace of work and life had been so much slower, and I was settling into it. But, the start of September also meant the restarting of a frenetic pace. I was averaging 8-10 meetings a day with congressional staff, not counting my internal work meetings and conference calls that started up again now that work is in full swing. Not that any of it’s bad. In fact, despite the chaos, things at work are going really well. However, by the time last Friday hit, I was a combination of wound up tight and exhausted. When I walked in the door, I went straight for a bottle I knew would make me smile and shrug off the stress of the week.

2012 Storybook Mountain Vineyards Zinfandel Estate Reserve – At $68, this wine is not an every day wine, but it is a nice splurge when looking for something a little special.  It’s luscious, inviting, and absolutely lovely…the type of wine you just want to sink into.  Rating 4.5 out of 5 | AGlassAfterWork.com

2012 Storybook Mountain Vineyards Estate Reserve Zinfandel

The 2012 Storybook Mountain Vineyards Zinfandel Estate Reserve (winery) is from Napa Valley, California. The wine was a dark ruby with hints of purple. On the nose, there were blackberries, nutmeg, cinnamon, and hints of cedar. In the mouth, there were blackberries, blueberries, and baking spices mixed with something floral and cedar. The wine had a medium-to-full body, acid, and tannins.

Is this worth a glass after work? It’s worth more than one!  What are you waiting for? At $68 (or $61.20 if you belong to the wine club like I do), this wine is not an every day wine, but it is a nice splurge when looking for something a little special. It’s luscious and inviting, the type of wine you just want to sink into and enjoy.

I sipped on my first glass while sitting in the living room talking with Hubby about our respective days. The second glass was an amazing accompaniment to Hubby’s burgers with applewood smoked cheddar and polenta fries. And, the third glass, well, that was for snuggling up on couch with an afghan and my book, and I couldn’t have had a better wine for that.

I didn’t end up finishing the bottle on Friday night, and I had two glasses left for Saturday night. The wine it didn’t pair well with dinner (my fault, not the wine’s), but on it’s own, it continued to be absolutely lovely…possibly better on night two than on night one. All in all, it was an outstanding choice to enjoy a Friday night while ushering in the next busy season at work.

Question of the Day: Do you do anything special or have any rituals to help get back into “work mode” after vacation?  

Price: $68 (or $61.20 for wine club members)
Purchased at Storybook Mountain Vineyards
Overall: 4.5 Corks

WBC16 Pre-Conference (Part 2): Concannon Vineyards & Wente Vineyards

Pictures and details of my visit to Concannon Vineyards in the Livermore Valley Country in California.

Pictures and details of my visit to Concannon Vineyards in the Livermore Valley Country in California.

Wine bloggers mingling and sipping on the Concannon Vineyard Assemblage Blanc

Wine bloggers mingling and sipping on the Concannon Vineyard Assemblage Blanc

The first evening of the Wine Bloggers’ Conference excursion to the Livermore Valley Wine Country was spent at Concannon Vineyards, where we started off the evening with a glass of wine and appetizers while mingling near the vineyards. After about 15 minutes of settling into the evening, we were privileged enough to spend some quality time with John Concannon and Karl Wente–the current winemakers for their respective wineries. Before dinner, both Mr. Concannon and Mr. Wente each talked to the group about their vineyards, giving us an overview of the history of both families and the influence they had on California winemaking, in general, and the Livermore Valley wine region, in particular.

Both Concannon Vineyards and Wente Vineyards were founded over 130 years ago and have been continuously family-operated wineries since then.   Both wineries are now sustainably farmed, ultimately mixing both traditional and innovative farming and winemaking practices. In particular, California’s drought and how both wineries are looking at different techniques to deal with issue remained a constant undercurrent as the winemakers talked about their vineyards.

John Concannon in front of the "Mother Vine"

John Concannon in front of the “Mother Vine”

John Concannon is the fourth generation vintner of Concannon Vineyard. He was raised on the winery estate in the house his great-grandfather built. I actually had the opportunity to sit next to Mr. Concannon during dinner, where we talked a lot about how to create and attract the next generation of wine lover. The opening of the Underdog Wine Bar, which overlooks the vineyards, is one of the latest changes Concannon Vineyard has made to try and do just that. Mr. Concannon also talked about his daughter, who is currently in college, and how he’s excited and proud that Concannon Vineyards will eventually be spearheaded by a woman vintner.

John Concannon and Karl Wente talking to the group

John Concannon and Karl Wente talking to the group

Karl Wente is the fifth generation winegrower and winemaker at Wente Vineyards. While Karl grew up working at the winery, he actually chose to gain experiences at a couple of other wineries—one in Sonoma and one in Australia—before permanently joining Wente Vineyards in 2002. Mr. Wente and I only had a chance to chat briefly over dessert, but I learned two important things: first, that while the main winery is a larger-scale production, his personal interest is really for the more artisanal small lot wines made at the winery; and second, that his passion for music is a close second to his passion for wine, so he performs regularly in a band.

After getting a background of both vineyards and families, we walked to the historic Concannon Margaux Heritage Vineyard. The vineyard is the site of the “Mother Vine,” the unaltered Cabernet Sauvignon vine that James Concannon brought from the renowned Château Margaux in Bordeaux over 130 years ago and serves as the base for more than estimated 80% of California’s Cabernet Sauvignon clones.

…and then it was dinner time.

Our dinner and the Concannon Vineyard Assemblage Blanc

Our dinner and the 2014 Concannon Vineyard Assemblage Blanc

Unfortunately, I don’t have bottle pictures of most of the wines that we tasted, but they were the:

2014 Concannon Vineyard Assemblage Blanc (SRP $24)
2015 Wente Vineyards Morning Fog Chardonnay (SRP $15)
2013 Concannon Vineyard Mother Vine Cabernet Sauvignon (I think this is only available to wine club members, and I’m not sure about the price)
2014 Wente Vineyards Nth Degree Chardonnay (SRP $68)
2013 Concannon Vineyard Late Harvest Semillion-Sauvignon Blanc (SRP $25)

We finished the evening with a barrel tasting of a limited wine that Mr. Concannon is making in honor of his father, Jim Concannon.

Special Concannon Vineyard barrel tasting

Concannon Vineyard barrel tasting

I didn’t end up taking tasting notes during dinner because I was too caught up in the conversation with Mr. Concannon. Both Concannon Vineyards Mother Vine Cabernet and the Wente Vineyards Nth Degree Chardonnay made a particularly strong impression on me. I went back for seconds of both wines at the time.

All in all, I really enjoyed spending time with both winemakers, and I thought that Concannon Vineyard was gorgeous. I was a fan of the wine we tasted and will make sure to revisit the vineyard when I get a chance to go back to Livermore Valley (sipping wine and snacking at the Underdog would be the perfect way to spend an afternoon!). And, if I’m being honest, I’m surprised at myself for never having had a Concannon wine before. I would like to pick-up my own bottles of everything that was poured during dinner, so I can revisit and really taste them.

Sunset over Concannon Vineyards

Sunset over Concannon Vineyard

Many thanks to the folks at Livermore Valley Wine Country, Concannon Vineyard, and Wente Vineyards for a spectacular evening. I learned a lot, soaked in the beautiful view, and loved all of the wines. I couldn’t have asked for a better, more intimate evening with my fellow bloggers and the winemakers.

Question of the Day: Have you ever had a Concannon Vineyards or Wente Vineyards wine?  What did you think?  Do you have a favorite?

 

Sunday Baking: “The Corruption” & Pinwheels

DC Brau Brewing Company “The Corruption” & Pinwheel Icebox Cookies– At $13 for a 6-pack of cans, this American IPA is a solid, reliable, easy-to-drink option. It has a nice IPA hopiness without being over-the-top. It pairs nice with ribs and burgers, but also is nice on its own with good company and conversation. The cookies are great sugar cookies that, while time consuming, were easy even though the finish product looks complicated. Rating 3.5 out of 5 | AGlassAfterWork.com

DC Brau Brewing Company “The Corruption” & Pinwheel Icebox Cookies– At $13 for a 6-pack of cans, this American IPA is a solid, reliable, easy-to-drink option. It has a nice IPA hopiness without being over-the-top. It pairs nice with ribs and burgers, but also is nice on its own with good company and conversation. The cookies are great sugar cookies that, while time consuming, were easy even though the finish product looks complicated. Rating 3.5 out of 5 | AGlassAfterWork.com

Red, white, and blue pinwheel icebox cookies

Red, white, and blue pinwheel icebox cookies

I’m way behind in my Sunday Baking posts. However, I didn’t want to miss the opportunity to post about the Pinwheel Icebox Cookies I made because while they’re a little time consuming, they were easy to make while looking complicated and fancy. Plus, now that it’s September, cookie season is right around the corner, and these can be made with any combination of colors (brown and orange for Halloween; white, blue, and silver for Chanukkah; red and green for Christmas; pastel pinks and purples or blues and greens for baby showers, etc). Since I made them for Independence Day, I went with red, white, and blue.

Ribs and DC Brau "The Corruption"

Ribs and DC Brau “The Corruption”

I opened DC Brau Bewing Company’s “The Corruption” to go with my baking because Hubby was slow grilling ribs, and I knew the pairing would be a good one; and, if I’m being honest, I thought opening a beer that was made in the Nation’s Capitol, but also had an irreverent name was fun for July 4th.

DC Brau Brewing Company "The Corruption"

DC Brau Brewing Company “The Corruption”

The Corruption (brewery) is made in Washington, DC and is DC Brau’s take on a Pacific Northwest American IPA. The beer had a dark honey color that was almost amber with an inch of off-white foam. On the nose, there was sticky, sweet bread and caramelized grapefruit. In the mouth, there was pine, grapefruit, and hints of the sweet sticky bread with a touch of butteriness on the finish. The beer was medium bodied.

Is this worth a glass after work? Definitely!  If you see this beer in the store, grab it; you won’t be disappointed. At $13 for a 6-pack of cans, this beer is a solid, reliable, easy-to-drink option. The brewery describes the beer as “assertive without being overbearing,” and I think that sums up The Corruption perfectly.

DC Brau The Corruption and Red white and blue pinwheel icebox cookiesThe cookies were inspired by Just a Taste’s recipe, and they were great sugar cookies that ended up being a huge hit with my coworkers. The key to these cookies is to have the patience to let them chill in the refrigerator. And, when it’s time to layer the different colors, it’s very important to roll the dough tightly together. If you don’t, there will be cookies with big gaps of air within the cookie rather than having a nice solid piece. These will definitely be repeat cookies, particularly when I’m looking to make a larger batch or want something reliably yummy.

Ribs, maple glazed carrots, and DC Brau "The Corruption"Overall, both the beer and the cookies were delicious on their own and made for a fun pairing when put together.   That said, the beer was definitely a better match for the ribs and maple glazed carrots, as it cut through the fat without overpowering the juicy flavor of the meat.

Question of the Day: When you’re grilling for a big holiday like Labor Day or July 4th, do you tend to drink beer or wine?  Do you have a favorite that you usually reach for?

Bonus question: What, if any, baked desserts to you serve when you have a cookout?  Do you have a go-to recipe?

Red, white,and blue pinwheel icebox cookies
Pinwheel Icebox Cookies
Print Recipe
These sugar cookies chill in the refrigerator, are rolled into a log, and then sliced into perfectly sized and delicious treats.
Servings
4 dozen
Servings
4 dozen
Red, white,and blue pinwheel icebox cookies
Pinwheel Icebox Cookies
Print Recipe
These sugar cookies chill in the refrigerator, are rolled into a log, and then sliced into perfectly sized and delicious treats.
Servings
4 dozen
Servings
4 dozen
Ingredients
Servings: dozen
Instructions
  1. In a medium bowl, mix flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 1 minute. Add sugar, and beat until light and fluffy (about another minute). Add vanilla and the eggs, beating until just combined (about 30 seconds).
  3. On low speed, add dry ingredients and beat until just combined.
  4. Separate dough it into three equal pieces. If you are keeping one of the swirls white, shape one piece into a 4-by4-inch square. Wrap it in plastic wrap, and place it in the fridge. This will be the white swirl in the cookies.
  5. Now it's time to color the other two pieces.
  6. Put one of the remaining pieces of dough back into the stand mixer bowl. Add your the first color (in this case, I used red). Mix on low until dough is desired color. Then remove the dough from the mixer, shape it into a 4- by 4-inch square, wrap it in plastic wrap, and place it in the fridge.
  7. Clean out the bowl to remove any food coloring residue.
  8. Place the final piece of dough in the stand mixer bowl, and mix your second color into the dough using the low setting (in this case, I used blue). Remove the dough once it has reached your desired color, shape it into a 4- by 4-inch square, wrap it in plastic wrap, and place it in the fridge.
  9. Refrigerate all the dough for 30 minutes.
  10. Remove the dough from the fridge and cut each square in half. Take one half of each color and wrap it back up in the plastic wrap. Put it back in the fridge while you make the first log.
  11. Place one of your colored rectangles of dough in between two pieces of wax paper. I started with the red one. Roll it into a rectangle. I made mine 1/6 inch thick because that is one of the settings on my rolling pin, but the dough can be thinner if you prefer.
  12. Next, do the same thing with a second rectangle of dough. I used the white one.
  13. Finally, repeat with your third color. This was my blue rectangle. Make sure that all three rectangles are the same size when you are finished rolling them out.
  14. Now it's time to stack the three different colors of dough.
  15. Leaving the wax paper on the bottom, peel the top layer of wax paper off your first section (in my case, the red dough). Then peel the wax paper off one side of your second section of dough (my white dough). Place the exposed dough on top of each other (I placed the white dough on top of the red dough). Now, remove wax paper from the top of the two stacked pieces of dough (in my case, the white dough was now on top because I wanted it sandwiched between the two colored pieces of dough). Then, remove the wax paper from one side the final section of dough (my blue dough). Place the final section of dough on top of the exposed dough in the dough stack, creating three layers of dough.
  16. Very lightly and briefly roll the three layers to help them meld together.
  17. Starting at the shorter end of the rectangle, tightly roll the dough into a log. You want to roll it as tightly as possible, this way there are no air gaps in your final cookies.
  18. Repeat the rolling, stacking, and log-creation process with the remaining dough in the fridge. Wrap both logs in wax paper before wrapping them in plastic wrap and placing them in the refrigerator for 1 hour.
  19. Remove the dough logs and roll them on the counter several times to prevent a flat side from forming. Refrigerate for at least 4 more hours.
  20. Preheat oven to 350F. Line cookie sheets with parchment or silicone mats.
  21. Remove the dough from the fridge and slice each log into 1/4-inch cookies. Place each cookie on the baking sheets, about an 1 1/2-2 inches apart.
  22. Bake the cookies for 9 to 11 minutes or until they are starting to turn golden. Let cool for a few minutes and then transfer them to a wire rack to cool completely.
Recipe Notes